Description
These Veggie Breakfast Tacos offer a fresh and flavorful start to your day with a vibrant mix of sautéed peppers, scrambled eggs, and zesty homemade salsa, all wrapped in warm tortillas and topped with creamy avocado and fresh cilantro.
Ingredients
Scale
Salsa
- 1 large yellow tomato (diced)
- 3 tablespoons diced red onion
- 3 tablespoons chopped cilantro
- ½ to 1 serrano pepper (thinly sliced)
- 1 garlic clove (minced)
- Juice from ½ lime
- ¼ teaspoon sea salt
Veggie and Egg Mixture
- 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 and cooking)
- Sea salt and freshly ground black pepper (to taste)
- ¼ cup chopped fresh cilantro (plus more for garnish)
For Serving
- 8 tortillas
- 1 avocado (sliced)
- Lime wedges
Instructions
- Make the Salsa: In a small bowl, combine the diced yellow tomato, red onion, chopped cilantro, sliced serrano pepper, minced garlic, juice from half a lime, and ¼ teaspoon sea salt. Mix well and place the salsa in the refrigerator to chill until ready to use.
- Sauté the Vegetables: Heat a drizzle of extra-virgin olive oil in a small nonstick skillet over medium heat. Add diced green bell pepper, chopped scallions, and a pinch of salt and pepper. Sauté the mixture until the vegetables are lightly browned and tender, about 5 minutes. Stir in a large spoonful of the prepared salsa, then remove the skillet from the heat and set aside.
- Scramble the Eggs: Lightly brush a large nonstick skillet with olive oil and heat over medium heat. Pour in the beaten eggs and let them sit for a few seconds before gently stirring. Add the sautéed green pepper mixture to the eggs and continue to scramble until the eggs are just set but still slightly runny. Remove the pan from heat and stir in the chopped arugula or spinach and half of the extra cilantro.
- Assemble the Tacos: Warm the tortillas if desired. Divide the scrambled egg and vegetable mixture evenly among the tortillas. Top each with a scoop of the chilled salsa, the remaining chopped cilantro, and a few slices of avocado. Finish with a squeeze of lime juice and season with additional sea salt and freshly ground black pepper if desired. Garnish with extra cilantro and serve with lime wedges on the side.
Notes
- Feel free to substitute arugula with spinach or kale for a different flavor profile.
- Adjust the amount of serrano pepper based on your spice tolerance.
- Use corn or flour tortillas according to your preference or dietary needs.
- For a vegan version, replace eggs with crumbled tofu seasoned with turmeric and black salt.
- Prepare the salsa a few hours ahead to allow flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing and Scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 210 mg
Keywords: Veggie breakfast tacos, vegetarian breakfast, scrambled eggs, homemade salsa, healthy tacos
