Veggie Breakfast Taco

Breakfast tacos. Who doesn’t love them? If you ask my family and friends where they get their favorite breakfast tacos you would probably get a dozen different answers. On days where we want something a bit lighter, we make them at home (after all, my favorite place to eat is in my kitchen!) To make it, you will need: 

Serves 1+

¼ Cup Red Onion, finely chopped 

¼ Cup Green Bell Pepper, diced

¼ Cup Scallions, thinly sliced

1 Jalapeno (omit for children), diced

1 tbsp Cilantro, chopped 

3 Eggs

1 Avocado, sliced 

1 tbsp Avocado Oil

2 Ohla! Almond Flour Tortillas


  • In a nonstick skillet, heat the avocado oil over medium heat
  • Add the onion, bell pepper, scallions and jalapeno if you are using and saute until soft, about 3 minutes 
  • While the veggies are cooking, whisk the eggs in a separate bowl
  • Add the whisked eggs to the skillet, turn to low heat 
  • Cook and stir constantly on medium/low heat for about 2 minutes 
  • While eggs are cooking, warm the tortillas on low heat, directly on the stovetop 
  • Assemble your breakfast taco and top with chopped cilantro and avocado slices 
  • Add any additional toppings you like (cheese, fresh salsa, etc.) We like to add salsa to our breakfast tacos – try our favorite Mateo Hatch Chile Salsa
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