Name: Healthy Breakfast Ideas: Veggie Breakfast Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: . Salsa; 1 large yellow tomato (diced); 3 tablespoons red onion (diced); 3 tablespoons cilantro (chopped); ½ to 1 serrano pepper (thinly sliced); 1 garlic clove (minced); Juice from ½ lime; ¼ teaspoon sea salt; . For the tacos; 1 green bell pepper (stemmed, seeded, and diced); 3 scallions (chopped); 6 large eggs (beaten); 2 cups arugula or spinach (chopped); Extra-virgin olive oil (for drizzling); Sea salt and freshly ground black pepper; 8 tortillas; ¼ cup cilantro (chopped, plus more for garnish); 1 avocado (sliced); Lime wedges (for serving)

Start your day off right with these vibrant Veggie Breakfast Tacos! Packed with fresh ingredients and bursting with flavor, they’re a delightful way to enjoy a healthy breakfast.

Making the Salsa

This part’s so satisfying—chop up those fresh veggies and combine them into a zesty salsa!

Scrambling the Eggs

Trust me, you’ll love the creamy texture of the eggs mixed with the sautéed veggies!

Ingredients

Instructions

Make the Salsa:
Step 1

- In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice, and salt. Chill until ready to use.
Prepare the Filling:
Step 2

- In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions, and a pinch of salt and pepper, and sauté until lightly browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.
Step 3

- Brush a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir. Add the green pepper mixture to the eggs. Continue to stir and scramble the eggs until just set. Remove the pan from the heat while the eggs are slightly runny and stir in the arugula and half of the extra cilantro.
Assemble the Tacos:
Step 4

- Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro, and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.

Nutrition

Calories: 350, Fat: 18g, Carbs: 30g, Protein: 20g

Cooking techniques

Cooking Techniques

Sautéing the vegetables adds a wonderful depth of flavor, while scrambling the eggs ensures they remain fluffy and light. Feel free to experiment with different cooking oils!

Variations or substitutions

Variations or Substitutions

Try swapping out the veggies for your favorites or adding some cheese for extra creaminess. You can also use whole grain or corn tortillas for a different twist!

Storage tips

Storage Tips

Store any leftover filling in an airtight container in the fridge for up to 2 days. Reheat gently before serving!

Notes

For a dairy-free option, skip the cheese and add extra avocado!