Simple, satisfying, and metabolically supportive, this egg and veggies taco is designed for steady energy without the crash. It is the kind of meal that keeps you full, focused, and grounded rather than sluggish or hungry an hour later. By combining high quality protein, fiber rich vegetables, and smart carbohydrates, this taco supports blood sugar balance, digestion, and long lasting satiety.

This is not just a quick taco. It is a balanced meal that supports energy, clarity, and metabolic resilience.

Ingredients

Base
2 large eggs
1 small whole grain or corn tortilla
½ cup mixed vegetables, such as bell pepper, onion, zucchini, or spinach
1 tsp olive oil or avocado oil
Salt and black pepper to taste

Optional Add Ins and Toppings
¼ avocado, sliced
Fresh salsa or pico de gallo
A spoon of plain Greek yogurt or labneh
Fresh herbs such as cilantro or parsley
A squeeze of lime

Instructions

Heat the oil in a skillet over medium heat. Add the vegetables and sauté for three to four minutes until softened and lightly caramelized. Season with a pinch of salt.

Crack the eggs directly into the pan or scramble them separately if preferred. Cook gently, stirring if scrambled, until just set. Avoid overcooking to keep the eggs soft and digestible.

Warm the tortilla in a dry pan or directly over a flame for a few seconds on each side.

Assemble the taco by layering eggs and vegetables onto the tortilla. Add avocado, salsa, yogurt, or herbs as desired. Serve warm.