Veggie Breakfast Tacos

Veggie Breakfast Tacos
Serves 3
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Veggie filling
  2. 2 teaspoons olive oil
  3. 1 small white or yellow onion, diced
  4. 3 garlic cloves, pressed or minced
  5. 1 small zucchini, sliced into 2-inch long, thin strips
  6. 1 small yellow squash, sliced into 2-inch long, thin strips
  7. 1 red pepper, seeded, membranes removed and chopped
  8. ½ lime, juiced
  9. Salt
  10. Pinch red pepper flakes
  11. Scrambled eggs
  12. 6 eggs, scrambled
  13. Hot sauce
  14. Salt and freshly ground black pepper
  15. 1 tomato or a handful of cherry tomatoes, chopped
  16. Suggested garnishes, etc.
  17. 6 small tortillas, corn or flour
  18. 1 jalapeño, seeded, membranes removed and minced
  19. Feta, crumbled
  20. Fresh cilantro, chopped
  21. Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
  1. Make it gluten free: Use certified gluten-free/100% corn tortillas.
  2. Make it tomato free: Omit the tomatoes and add sliced avocado instead.
  3. Storage suggestions: Individual components (veggie mixture and scrambled eggs) keep well in the fridge for a few days. Just reheat and assemble tacos before eating.
  4. Change it up: Substitute seasonal veggies for those you see listed here.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Rosemary Farm http://www.rosemaryfarm.com/
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