Egg & Veggie Breakfast Tacos Recipe

Name: Egg & Veggie Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 onion, chopped; 1 red bell pepper, thinly sliced; 12 zucchini, diced; 3 small tomatoes, two of them coarsely chopped; ⅛ teaspoon turmeric; 2 teaspoons extra virgin olive oil; 2 eggs; 1 tablespoon water; 1 dash chili powder; 1 dash cayenne pepper; salt; 2 (6 inch) tortillas; 12 large lime; ½ cup plain low-fat yogurt

Servings: persons

14 onion, chopped
1 red bell pepper, thinly sliced
12 zucchini, diced
3 small tomatoes, two of them coarsely chopped
⅛ teaspoon turmeric
2 teaspoons extra virgin olive oil
2 eggs
1 tablespoon water
1 dash chili powder
1 dash cayenne pepper
salt
2 (6 inch) tortillas
12 large lime
½ cup plain low-fat yogurt

1
Preheat oven to 425 degrees fahrenheit.
2
In a medium skillet, heat 1 teaspoon oil over medium heat.
3
Add onions and turmeric and saute until soft.
4
Add pepper and zucchini, lightly saute, and cover for a minute or two.
5
Uncover, add 2 coarsely chopped tomatoes.
6
Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
7
While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
8
Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime.
9
Cut remaining limes into thin wedges for serving.
10
Place tortillas into preheated oven for 2-3 minutes, or until heated through.
11
Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
12
Portion eggs and vegetables onto a tortilla and fold in half.
13
Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 14 onion, chopped, 1 red bell pepper, thinly sliced, 12 zucchini, diced, 3 small tomatoes, two of them coarsely chopped, and more.

Yes, Egg & Veggie Breakfast Tacos 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.

Egg & Veggie Breakfast Tacos

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