Description

Drown in the different textures of this delicious and vibrant breakfast taco recipe. Made with fresh vegetables, this taco is the perfect way to start your day.

Ingredients

Units Scale

8 taco shells

4 eggs

1 medium green bell pepper, diced

2 scallions, chopped

2 cups baby spinach, chopped

1/4 cup cilantro, chopped

1 ripe avocado, sliced

1/2 tbsp olive oil

1/4 tsp black pepper

Salt to taste

For salsa:

1 yellow tomato, diced

2 tbsp red onion

2 tbsp cilantro, chopped

1 clove garlic, minced

1 tbsp lemon juice, fresh

1/2 serrano pepper, chopped

1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

In a bowl add yellow tomato, red onion, cilantro, garlic, lemon juice, serrano pepper, salt and mix well.
In a medium pan, add olive oil, green bell peppers, scallions, black pepper, salt, and sauté for 3 minutes. add a tablespoon of salsa, sauté for a minute and remove from the heat. Set aside for later use.
In a pan, add olive oil and pour in whisked eggs. Once they start to cook, add green bell pepper mixture and spinach. mix well until everything is combined and the eggs are cooked through.
In a taco shell, add a scoop of the egg mixture. Top it up with salsa, avocado slices, and sprinkle cilantro on top.

For serving:

You can serve tacos with lime wedges.

Notes

You can use either whole wheat or corn taco shells. Whatever you choose, it’s a personal choice.

Prep Time: 15 mins
Cook Time: 10 mins