Veggie Breakfast Taco

Veggie Breakfast Taco

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 6
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Ingredients


1/2 cup Cherry Tomatoes (for scrambled eggs, chopped)
6 medium egg Egg (for scrambled eggs)
2 tsp Extra virgin olive oil
30 ml crumbled Feta cheese (garnish)
3 clove(s) Garlic (minced)
1/4 tsp Hot sauce (for scrambled eggs, to taste)
1 medium pepper(s) Jalapeno pepper (seeded, minced, garnish)
1/2 from 1 lime Lime juice
1 medium pepper(s) Red bell pepper (seeded, chopped)
1/4 tsp Red pepper flakes (to taste)
1/4 cup Salsa verde, ready to serve (topping)
1/4 tsp Salt (to taste)
1/4 tsp Salt and pepper (for scrambled eggs, to taste)
1 small Summer squash (sliced into 2-inch long thin strips)
6 small tortilla(s) Tortilla, corn
1 small Yellow onion (diced)
1 small Zucchini (sliced into 2-inch long thin strips)

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 ½ 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 favourite hot sauce and/or salsa.

Nutrition Facts

Per Portion

Calories 146  
Calories from fat 68  
Calories from saturated fat 19.8  
Total Fat 7.5  g
Saturated Fat 2.2  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.1  g
Monounsaturated Fat 3.3  g
Cholesterol 173  mg
Sodium 321  mg
Potassium 311  mg
Total Carbohydrate 11.7  g
Dietary Fiber 2.2  g
Sugars 3.6  g
Protein 7.8  g

Dietary servings

Per Portion


Grain 0.4
Meat Alternative 0.5
Vegetables 1.2

Energy sources


Pygal 32% 454.223505898 148.192589559 46% 351.117565656 277.860530329 21% 325.318665496 126.370457113 32% 46% 21% Carbohydrates Fat Protein
Recipe from: Cookie and Kate
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