Veggie Breakfast Tacos
These delicious breakfast tacos are filled with colorful veggies and scrambled eggs, creating a flavorful and satisfying meal to kickstart your day. The combination of zucchini, squash, bell pepper, and spices creates a vibrant and tasty filling that pairs perfectly with the creamy eggs. Wrapped in warm tortillas and topped with jalapeño, feta, and cilantro, these tacos are a delightful way to enjoy a nutritious breakfast with a kick of heat.
— Constant Cookbook
Ingredients
- 2 teaspoons olive oil
- 1 small white or yellow onion, diced
- 3 garlic cloves, pressed or minced
- 1 small zucchini, sliced into 2-inch long, thin strips
- 1 small yellow squash, sliced into 2-inch long, thin strips
- 1 red pepper, seeded, membranes removed and chopped
- ½ lime, juiced
- Salt
- Pinch red pepper flakes
- 6 eggs, scrambled
- Hot sauce
- Salt and freshly ground black pepper
- 1 tomato or a handful of cherry tomatoes, chopped
- 6 small tortillas, corn or flour
- 1 jalapeño, seeded, membranes removed and minced
- Feta, crumbled
- Fresh cilantro, chopped
- Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)
Instructions
- To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of 1/2 of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.
- To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.
- To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.
Cook Time
20M
Prep Time
PT15M
Yield
3 to 6
Nutrition
- Serving Size: 2 tacos
- Calories: 314 calories
- Sugar Content: 5.7 g
- Sodium Content: 364.7 mg
- Fat Content: 14.4 g
- Saturated Fat Content: 3.9 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 30.4 g
- Fiber Content: 5.4 g
- Protein Content: 16.8 g
- Cholesterol Content: 372 mg
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