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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/4		chopped	16.0	3.736	0.44	0.04
red bell pepper	1		sliced	-	-	-	-
zucchini	1/2		diced	16.66	3.0478	1.1858	0.3136
tomato	3		chopped	49.14	10.6197	2.4024	0.546
turmeric	1/8	teaspoon		1.17	0.2518	0.0363	0.0122
extra virgin olive oil	2	teaspoons		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water	1	tablespoon		0.0	0.0	0.0	0.0
chili powder	1	dash		-	-	-	-
cayenne pepper	1	dash		-	-	-	-
salt				-	-	-	-
tortilla	2			-	-	-	-
lime	1/2			-	-	-	-
plain yogurt	1/2	cup	low-fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.