Veggie Egg Corn Tortilla Breakfast Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spinach, fresh, 2 cup Canned Tomatoes, 1 cup Mushrooms, fresh, 1 cup, pieces or slices Garlic, 1 tsp Egg - Egg-Land's Best grade A Large, 200 gram(s) = 4 large eggsTortillas - Corn 6" LaTortilla Factory (1 tortilla 41g), 4 serving Salt, pepper to taste
Heat the tomatoes, mushrooms, spinach and garlic until hot and spinach begins to wilt.
Whisk 4 eggland's best eggs and add to the vegetable mixture.
Heat corn tortillas. Top with the egg/veggie mixture. Add salt, pepper to taste.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LAURIERN2B.
Whisk 4 eggland's best eggs and add to the vegetable mixture.
Heat corn tortillas. Top with the egg/veggie mixture. Add salt, pepper to taste.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LAURIERN2B.
Nutritional Info Amount Per Serving
- Calories: 178.5
- Total Fat: 5.2 g
- Cholesterol: 175.0 mg
- Sodium: 354.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.1 g
- Protein: 12.5 g