Egg & Veggie Breakfast Tacos

"It kind of became tacos because I didn't have large enough tortillas. Creamy, with just a touch of flavor to keep from being overwhelming first thing in the morning."
 
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photo by -Mar- photo by -Mar-
photo by -Mar-
Ready In:
35mins
Ingredients:
14
Serves:
2
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I like photography and cooking. But I can never seem to get pictures of food that I truly like. Some foods just aren't photogenic, and my favorite food is one of those. Plus, our house has bad lighting and is too cluttered for good pictures.
 
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