Egg & Veggie Breakfast Tacos

Name: Egg & Veggie Breakfast Tacos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 dash cayenne pepper; 1 dash chili powder; 2 eggs; 2 teaspoons extra virgin olive oil; 1 larges lime; 118 milliliters plain low-fat yogurt; 0 onion, chopped; 1 red bell pepper, thinly sliced; 2 servings salt; 3 smalls tomatoes, two of them coarsely chopped; 2 6-inchs (6 inch) tortillas; 0 teaspoons turmeric; 1 Tbsp water; 1 zucchini, diced

Egg & Veggie Breakfast Tacos might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free and vegetarian recipe has 300 calories, 14g of protein, and 12g of fat per serving. From preparation to the plate, this recipe takes around 35 minutes. If you have cayenne pepper, salt, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

extra virgin olive oil 1larges

lime 118milliliters

plain low-fat yogurt 0

onion, chopped 1

red bell pepper, thinly sliced 2servings

salt 3smalls

tomatoes, two of them coarsely chopped 26-inchs

(6 inch) tortillas 0teaspoons

turmeric 1Tbsp

water 1

zucchini, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.