Vegan Breakfast Tacos
Ingredients
Pico de Gallo
-
2
pieces
heirloom tomatoes, diced
-
½
piece
red onion, peeled and diced
-
1
piece
jalapeño, diced
-
1½
pieces
limes, juiced
-
to taste
salt
Fruit Salad
-
3
pounds
watermelon, melon balled
-
2
pounds
cantaloupe, chopped
-
½
pint
raspberries
-
1
piece
lime, juiced
-
4
leaves
mint, chopped
Breakfast Tacos
-
1
teaspoon
olive oil
-
1
bottle
Just Egg
-
to taste
salt
-
to taste
freshly cracked black pepper
-
1
piece
scallion, trimmed and sliced
-
as needed
pieces
tortillas
-
1
piece
avocado, sliced
-
1
piece
radish, thinly sliced
Instructions
- Prepare the pico de gallo by combining diced tomatoes, red onion, jalapeño, lime juice, and salt in a bowl. Adjust seasoning and refrigerate until ready to serve.
- Make the fruit salad by tossing together watermelon, cantaloupe, raspberries, lime juice, and mint in a large bowl. Refrigerate until ready to serve.
- Heat olive oil in a non-stick skillet over medium heat. Pour in the Just Egg and stir continuously until cooked, about 3 to 4 minutes. Season with black pepper and scallions.
- Assemble the tacos by placing the scrambled eggs in tortillas and topping with avocado, pico de gallo, and radishes.
Nutrition Facts (estimated)
Servings
6 tacos
Calories
212
Total fat
7g
Total carbohydrates
40g
Total protein
4g
Sodium
54mg
Cholesterol
0mg
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