Breakfast Tacos With Charred Zucchini And Red Peppe

Name: Breakfast Tacos With Charred Zucchini And Red Pepper Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups); 1 small red bell pepper, finely diced; Kosher salt and freshly ground black pepper; 1 tablespoon butter; 4 eggs, beaten; 1 cup; or store-bought salsa verde; 4 soft flour or corn tortillas, warm; 1 avocado, sliced; Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving

Servings: persons

2 tablespoons olive oil
1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)
1 small red bell pepper, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon butter
4 eggs, beaten
1 cup
or store-bought salsa verde
4 soft flour or corn tortillas, warm
1 avocado, sliced
Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving

1
Heat oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet.
2
Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
3
Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers. Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups), 1 small red bell pepper, finely diced, Kosher salt and freshly ground black pepper, and more.

Yes, Breakfast Tacos With Charred Zucchini And Red Pepper Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Tacos With Charred Zucchini And Red Pepper Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions