Habanero Veggie Breakfast “Tacos”

Serve this Tex-Mex favorite with salsa and hot sauce. After you finish the first 30 days of the challenge, you can consider eating the taco in a tortilla instead of lettuce leaves.

SERVES 3

1 tablespoon olive oil

2 shallots, minced

2 cloves garlic, minced

1 habanero chile, seeds discarded, minced

1 cubanelle pepper, chopped

1 bunch scallions, chopped

1 small zucchini, diced

3⁄4 cup halved cherry tomatoes

3⁄4 cup cooked, cubed russet potatoes

1⁄2 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

1⁄2 teaspoon ground chipotle

4 eggs

6 leaves green leaf lettuce

  1. Heat the oil in a cast-iron skillet over medium heat. Add the shallots, garlic, habanero, and cubanelle and sauté until the shallots start to brown, about 3–7 minutes.
  2. Add the scallions, zucchini, tomatoes, and potatoes. Sprinkle with salt, pepper, and chipotle. Sauté until the potatoes and tomatoes are warmed through, 3–5 minutes. Remove from heat and cover.
  3. Whisk the eggs until frothy. Pour the eggs into a nonstick skillet and use a spatula to move the egg mixture around the skillet, forming curds. Continue to cook, stirring frequently, until the egg is fully cooked.
  4. Evenly divide the egg and the potato mixtures between the lettuce leaves. Serve immediately.

AN AUSTIN STAPLE

Tacos for breakfast might seem odd to a lot of the country, but they are ubiquitous in Austin, Texas. They can contain a variety of fillings, from refried beans and chorizo, chorizo and egg, scrambled eggs and bacon, egg and refried beans, to carnitas or barbacoa. They are an inexpensive but filling breakfast. The beans aren’t Whole30-approved, but you might want to add them after you’ve finished your first 30 days.