Healthier Breakfast Tacos

5 from 1 vote

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These healthier breakfast tacos have been on rotation for breakfast, lunch, and dinner, for weeks. I just can’t get enough of how amazing they taste, and how easy they are to make. If you have a few minutes on hand, you can make these, and even prep the ingredients ahead of time too. This recipe makes two tacos so please feel free to adjust. I used the 6 inch gluten-free almond flour tortillas by “ siete ” which I purchased online, but feel free to use any tortilla you love. You can make this recipe with any veggies you have on hand such as sautéed mushrooms, hot peppers, or anything else you enjoy. I hope you give these a try, and please leave me a comment if you do.

Healthier Breakfast Tacos

This recipe makes two tacos so please feel free to adjust. I used the 6 inch gluten-free almond flour tortillas by “ siete ” which I purchased online, but feel free to use any tortilla you love. You can make this recipe with any veggies you have on hand such as sautéed mushrooms, hot peppers, or anything else you enjoy.
5 from 1 vote
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients 

  • 1 tablespoon of olive oil + 1 teaspoon for the eggs
  • ½ of a sliced yellow onion
  • 1 sliced sweet or hot green pepper, I used Sheppard, but you can use any you enjoy
  • pinch of salt
  • 2 large eggs
  • 2 six inch tortillas, I used almond flour by Siete, but you can use any
  • feta or cream cheese to taste

Instructions 

  • Slice the onion and pepper. Add a tablespoon of olive oil to a pan on medium heat. Sauté the onions and pepper for a few minutes. They should have some colour, but also still have a bit of a bite to them. Add a small pinch of salt and remove from the heat.
  • Place the sautéed veggies in a bowl/plate, set aside. In the same pan, add a teaspoon of olive oil if the pan is dry. Whisk two eggs and add them in.
  • Scramble the eggs, add a pinch of salt and remove onto a plate. In that same pan again, warm up the tortillas one at a time for 15 seconds on each side.
  • Remove from the heat and assemble. I like to add a small handful of feta to the bottom of one tortilla, then 1/2 of my scrambled egg, and some of the veggies on top. Repeat the assembly for the second tortilla, and enjoy.

Video

Notes

You can use feta, cream cheese, or even mayo as the base. You can also use hummus if you wish, or any other spread. You can sauté hot peppers or sweet peppers of your choice.
Feel free to use any tortillas you enjoy or any that are affordable and fit within your means. You can also use butter or ghee instead of oil too. Feel free to add mushrooms or any other veggies in the pan.
I bought my tortillas online at Natura Market but you can find them at Costco as well. If you are dairy-free, you can use a dairy-free cream cheese.
If you don’t want to use feta, you can alternatively use any shredded cheese like mozzarella or havarti and melt it on top of the eggs.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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