Spring Vegetable and Feta Breakfast Tacos
Delicious breakfast tacos filled with fresh spring vegetables and creamy feta cheese, perfect for a nutritious start to your day.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) small onion, diced
- (1) bell pepper, diced
- (1) zucchini, diced
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (4) large eggs
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 cups) feta cheese, crumbled
- (8) small corn tortillas
- (1/4 cups) fresh cilantro, chopped
- (1) avocado, sliced
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 small diced onion and sauté for 3-4 minutes until softened.
- 3
Stir in 1 diced bell pepper and continue cooking for another 3 minutes.
- 4
Add 1 diced zucchini and 1 cup of asparagus pieces, cooking for an additional 5-7 minutes until all vegetables are tender.
- 5
In a bowl, whisk together 4 large eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Push the vegetables to one side of the skillet and pour the egg mixture into the other side.
- 7
Scramble the eggs gently until just set, then mix with the vegetables.
- 8
Remove from heat and stir in 1/2 cup crumbled feta cheese.
- 9
Warm the 8 small corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
- 10
To assemble, fill each tortilla with the vegetable and egg mixture, top with fresh cilantro and sliced avocado.
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