Vegetarian Breakfast Tacos - A Fresh and Easy Weekend Breakfast

Vegetarian Breakfast Tacos

This is one of the things I love to make for breakfast on the weekends - in fact I just got through devouring this taco in the photo a few minutes ago :-)

It's easy and versatile - just use whatever fresh veggies and herbs you have on hand, or whatever your favorites are. This morning I had tomatillos on hand, so I diced and threw some in...Um, hello! Why haven't I done this before??

In case you're wondering what a tomatillo looks like:

Tomatillos

You just peel back and remove the outer paper-thin husk and then rinse the tomatillo, as they are a little sticky. The tomatillo resembles a small green tomato and tastes very citrusy. You may eat them raw, cooked, roasted - any way you like.

You know that green salsa, or salsa verde, you get at Mexican-food restaurants? It's made from tomatillos. I like to make Roasted Tomatillo Salsa {click for recipe} as well... but I digress...

Vegetarian Breakfast Tacos

Serves 2

Sauteed Veggies: (this is how I made them today but put whatever you like in yours)

1 Tablespoon butter

1 small Yukon Gold potato, diced small

1 tomatillo, diced small

1/2 jalapeno, diced small

1/8 organic yellow bell pepper, diced small

salt to taste

fresh cracked pepper to taste

Ingredients:

1 Tablespoon butter

4 all-natural organic eggs from free-roaming hens

dash of cream (optional)
2 organic whole-wheat tortillas

grated cheddar cheese

grated Monterrey Jack cheese

Salt to taste

fresh cracked pepper to taste

fresh organic cilantro to garnish

fresh thinly sliced jalapeno to garnish

Sauteing the Veggies:

Heat a skillet over medium heat and melt butter. Then add the diced potatoes and allow to cook for a couple of minutes. Next add the rest of the veggies and saute until they are tender. Since everything is diced small this should go quickly. Remove from pan and set aside.

Scrambling Eggs:

Using the same skillet but over low heat, melt the butter. Meanwhile beat the eggs and cream then pour into the skillet. Stir occasionally until cooked but moist and soft. Add salt and pepper to taste. While the eggs are cooking, heat up your tortillas. I like to gently toast them in a pan or on the actual burner, just be careful not to burn yourself when flipping.

Assembling the Tacos:

Place one tortilla in the middle of a plate and top with a small bit of the cheeses. Then put half the scrambled eggs on top. Next put half the veggie mixture on top. Lastly sprinkle with a little more cheese and garnish with cilantro and jalapeno. Repeat with other taco. Fold and eat. The tacos will be overflowing, so grab a fork to gather every last bit!

Vegetarian Breakfast Tacos