Healthy Breakfast Tacos

Women‍‍`s Corner
December 29, 2020

These healthy breakfast tacos are my favorite way to start the day. Fresh & light, they're easy to make, but they're packed with flavor. You'll love making these healthy breakfast tacos at home. If you can't find a yellow tomato, a red tomato will work equally well in the salsa. Dairy-free and gluten-free with gluten-free corn tortillas.

Ingredients :

Yellow Tomato 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

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For the tacos:

- 1 green pepper, cored, stem removed, and diced

- 3 scallions, chopped

- 6 eggs, beaten

- 2 cups arugula or spinach, chopped

- Extra-virgin olive oil, for drizzling

- Sea salt and freshly ground black pepper

- 8 tortillas (corn, flour, wheat, or homemade - whatever you like)

- ¼ cup chopped cilantro, more for garnish

- 1 avocado, sliced

- Lime wedges

Method : Make the Yellow Tomato Salsa: during a small bowl, combine the tomato, onion, cilantro, serrano, garlic, juice and salt. Chill until able to use. In a small nonstick skillet, heat a drizzle of vegetable oil over medium heat. Add the sweet pepper , scallions, and a pinch of salt and pepper and sauté until lightly browned, about 5 minutes. Scoop an outsized spoonful of the salsa into the pepper mixture and stir. Remove from the warmth and put aside. Brush an outsized nonstick stick skillet lightly with vegetable oil and convey to medium heat.

Add the eggs, allow them to cook for a couple of seconds then stir. Add the sweet pepper mixture to the eggs. still stir and scramble the eggs until just set. Remove from the pan from the warmth while the eggs are slightly runny and stir within the arugula and half the additional cilantro. Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro and a couple of 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.