Veggie Breakfast Tacos
Ingredients
For the Salsa:
1 large yellow tomato, diced
3 tablespoons diced red onion
3 tablespoons chopped fresh cilantro
½ to 1 serrano pepper, thinly sliced
1 garlic clove, minced
Juice from half a lime
¼ teaspoon sea salt
For the Tacos:
1 green bell pepper, stemmed, seeded, and diced
3 scallions, chopped
6 large eggs, beaten
2 cups arugula or spinach, chopped
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
8 tortillas
¼ cup chopped fresh cilantro, plus extra for garnish
1 avocado, sliced
Lime wedges, for serving
Instructions
Prepare the Salsa: In a small bowl, combine the diced tomato, red onion, cilantro, serrano pepper, garlic, lime juice, and salt. Stir to mix thoroughly and set aside to chill until ready to serve.
Cook the Vegetables: Heat a drizzle of olive oil in a small nonstick skillet over medium heat. Add the diced green bell pepper and chopped scallions, seasoning with a pinch of salt and pepper. Sauté until the vegetables are lightly browned and tender, about 5 minutes. Stir in a generous spoonful of the prepared salsa and remove from heat. Set the mixture aside.
Scramble the Eggs: In a separate large nonstick skillet, lightly coat with olive oil and bring to medium heat. Pour in the beaten eggs and allow them to cook briefly before stirring. Once they begin to set, incorporate the sautéed pepper and scallion mixture into the eggs. Continue stirring and scrambling the eggs until they are just set but still slightly runny. Remove from heat and fold in the chopped arugula and half of the fresh cilantro.
Assemble the Tacos: Warm the tortillas and fill each with a portion of the scrambled egg mixture. Top with a scoop of salsa, a sprinkle of cilantro, and a few slices of avocado. Garnish with additional cilantro and serve with lime wedges on the side for an extra burst of freshness.