Egg & Veggie Breakfast Tacos

It kind of became tacos because I didn't have large enough tortillas. Creamy, with just a touch of flavor to keep from being overwhelming first thing in the morning.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄4 onion, chopped
• 1  red bell pepper, thinly sliced
• 1⁄2 zucchini, diced
• 3  small tomatoes, two of them coarsely chopped
• 1⁄8 teaspoon turmeric
• 2  teaspoons extra virgin olive oil
• 2  eggs
• 1  tablespoon water
• 1  dash chili powder
• 1  dash cayenne pepper
•  salt
• 2 (6 inch)  tortillas
• 1⁄2 large lime
• 1⁄2 cup plain low-fat yogurt

Directions

1. Preheat oven to 425 degrees fahrenheit.
2. In a medium skillet, heat 1 teaspoon oil over medium heat. Add onions and turmeric and saute until soft. Add pepper and zucchini, lightly saute, and cover for a minute or two.
3. Uncover, add 2 coarsely chopped tomatoes. Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
4. While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
5. Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime. Cut remaining limes into thin wedges for serving.
6. Place tortillas into preheated oven for 2-3 minutes, or until heated through.
7. Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
8. Portion eggs and vegetables onto a tortilla and fold in half.
9. Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.