Cookie and Kate · by Cookie and Kate★ 4.8
Veggie Breakfast Tacos
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 25%
CARBS 29G39% OF CAL
4G FIBER4G SUGAR22G OTHER
FAT 13G40% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft flour tacos filled with scrambled eggs and sautéed zucchini, squash, and tomatoes. Fresh, healthy, and can be eaten any time of day.
mainmexicantacoeggs🍳 skilletvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons olive oil
- 1 small white or yellow onion, diced
- 3 garlic cloves, pressed or minced
- 1 small zucchini, sliced into 2-inch long, thin strips
- 1 small yellow squash, sliced into 2-inch long, thin strips
- 1 red pepper, seeded, membranes removed and chopped
- 1/2 lime, juiced
- Salt
- Pinch red pepper flakes
- 6 eggs, scrambled
- Hot sauce
- Salt and freshly ground black pepper
- 1 tomato or a handful of cherry tomatoes, chopped
- 6 small tortillas, corn or flour
- 1 jalapeño, seeded, membranes removed and minced
- Feta, crumbled
- Fresh cilantro, chopped
- Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 25%
CARBS 29G39% OF CAL
4G FIBER4G SUGAR22G OTHER
FAT 13G40% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 861mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 303mg
- Calcium
- 169mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 861MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.