Meatless Breakfast Tacos
Recipe: #20805
August 31, 2015
Categories: Breakfast, Cheese, Monterey Jack, Eggs, Peppers, Southwest Brunch, Vegetarian, Kosher Dairy, more
"A soft taco for breakfast. If you like it hotter, sub pepper-jack cheese."
Ingredients
Nutritional
- Serving Size: 1 (288.2 g)
- Calories 498.6
- Total Fat - 32.3 g
- Saturated Fat - 8.7 g
- Cholesterol - 329.2 mg
- Sodium - 394.3 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 5.7 g
- Sugars - 4.7 g
- Protein - 22.7 g
- Calcium - 373.8 mg
- Iron - 2.9 mg
- Vitamin C - 43.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven broiler.
Step 2
Heat 2 tablespoons oil in skillet and saute onion and peppers until soft.
Step 3
Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers.
Step 4
Beat egg whites separately until stiff. Fold into egg yolk mixture.
Step 5
Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown.
Step 6
Heat tortillas.
Step 7
To serve, divide egg mixture into four parts. Place a piece of egg mixture in center of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.
Tips
No special items needed.