breakfast egg tacos recipe | diabetes and kidney friendly egg tacos | healthy egg vegetable taco |
by Tarla Dalal
This recipe has been viewed 371 times
breakfast egg tacos recipe | diabetes and kidney friendly egg tacos | healthy egg vegetable taco |
For breakfast egg tacos- To make breakfast egg tacos recipe, combine the dough ingredients in a deep bowl and knead into a soft dough using ½ cup water.
- Divide the dough into 6 equal portions. Roll each portion of the dough into 4 inch diameter circle using little wheat flour for rolling.
- Heat a non stick tava and cook each taco on a medium flame on both the sides using ¼ tsp oil for cooking each taco.
- Repeat step 2 and 3 for making 5 more tacos.
- Place a taco on a clean, dry surface, put one portion of the salsa and spread it evenly.
- Arrange the egg slices vertically in the centre of the roti and sprinkle little pepper powder.
- Garnish the taco with spring onion whites and greens and cabbage. Repeat steps 5 to 7 to make 5 more tacos.
- Serve breakfast egg tacos immediately.
Breakfast Egg Tacos recipe with step by step photos
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breakfast egg tacos recipe | diabetes and kidney friendly egg tacos | healthy egg vegetable taco | then do try other healthy egg recipes:
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See the below image of list of ingredients for making breakfast egg tacos recipe.
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In a small bowl, add ¼ cup finely chopped onions. Raw onions contribute a characteristic sharp, pungent flavor, it also adds complexity and depth to the salsa.
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Add ¼ cup finely chopped tomatoes. Tomatoes are the foundation of most salsas. Their juicy flesh and bright, tangy flavor form the base of the salsa's taste profile.
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Add ½ cup finely chopped coloured capsicum. Red and yellow tend to be sweeter, while green can have a grassy or slightly bitter note. This textural interplay makes salsa more enjoyable to eat.
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Add ½ tsp finely chopped green chillies.
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Add ½ tsp lemon juice. The acidity of lemon juice can also help to enhance the flavors of other ingredients in the salsa.
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Add 1 tbsp finely chopped coriander (dhania).
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Add 1/8 tsp salt.
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Mix well and keep aside.
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To make breakfast egg tacos recipe | diabetes and kidney friendly egg tacos | healthy egg vegetable taco | in a deep bowl, add ½ cup ragi (nachni / red millet) flour.
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Add ½ cup wheat flour.
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Add ½ cup water.
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Knead into a soft dough.
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Divide the dough into 6 equal portions.
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Roll each portion of the dough into 4 inch diameter circle using little wheat flour for rolling.
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Heat a nonstick tava and place the rolled roti over it.
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Cook each taco on a medium flame on both the sides using ¼ tsp oil for cooking each taco.
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Repeat step 2 and 3 for making 5 more tacos.
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Place a taco on a clean, dry surface.
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Put one portion of the salsa and spread it evenly.
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Arrange the egg slices vertically in the center of the roti.
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Sprinkle little freshly ground black pepper (kalimirch).
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Garnish the taco with little spring onion whites and greens.
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Add some shredded cabbage.
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Serve breakfast egg tacos recipe | diabetes and kidney friendly egg tacos | healthy egg vegetable taco | immediately.
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Instead of nachni flour you can use any other gluten free flour like bajra flour to make this recipe.
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You can also use readymade multiflour tortillas to make this recipe.
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Serve the breakfast egg tacos immediately to enjoy its best flavours.
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You can also mash the avocado in the salsa for a different flavour.
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Nutrient values (Abbrv) per tacos
Energy | 98 cal |
Protein | 4.9 g |
Carbohydrates | 15.8 g |
Fiber | 2.6 g |
Fat | 1.8 g |
Cholesterol | 0 mg |
Sodium | 171 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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