Healthy Breakfast Ideas: Veggie Breakfast Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Course
Breakfast
Healthy Breakfast Ideas: Veggie Breakfast Tacos
Description
This recipe for Veggie Breakfast Tacos brings together sautéed green bell pepper and scallions with softly scrambled eggs folded in with chopped arugula for a tender yet lively texture. The accompanying salsa incorporates diced yellow tomato, red onion, cilantro, jalapeño-like serrano pepper, garlic, lime juice, and salt, creating a cool and tangy counterpoint to the warm egg mixture. The eggs cook gently until just set but still slightly moist, preserving a creamy quality that pairs well with the fresh avocado slices placed on top. The scrambled filling is assembled into tortillas with additional cilantro and extra-virgin olive oil drizzle, lending richness and brightness.
The tacos serve well as a filling breakfast or brunch option that can be prepared ahead by chilling the salsa. The variety of textures from the soft eggs and creamy avocado to the fresh, crisp salsa, combined with subtle heat from the serrano, make these tacos flavorful without overwhelming the palate. The lime wedges encourage a personal touch for acidity at the table.
Ingredients
Salsa
- 1 tomato diced, large, yellow
- 3 tablespoons red onion diced
- 3 tablespoons cilantro chopped
- ½ to 1 Serrano pepper thinly sliced
- 1 garlic minced, clove
- lime juice from half lime
- ¼ teaspoon salt sea salt
For the tacos:
- 1 green bell pepper stemmed, seeded, and diced
- 3 scallions chopped
- 6 egg beaten, large
- 2 cups arugula chopped, or spinach
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 8 tortillas
- ¼ cup cilantro plus more for garnish, chopped, fresh
- 1 avocado sliced
- lime for serving, wedges
Instructions
- Make the Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice and salt. Chill until ready to use.
- 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.
- Brush a large nonstick stick 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 from 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 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.
User Reviews
Overall Rating
5
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