Last but certainly not least is the breakfast taco recipe that I’ve
made sooo many times it would be impossible to count. These are filled
with eggs, (lots of) spinach, avocado, sliced serrano, and very generous
scoops of fresh tomatillo salsa. They’re a fresh, spicy, healthy way to
start the day!
Simple Spicy Green Breakfast Tacos
Author: Jeanine Donofrio
Serves: serves 2
Ingredients
- 5 cups fresh spinach
- 3 large eggs
- Extra-virgin olive oil, for brushing
- Sea salt and freshly ground black pepper
- 4 tortillas, charred or warmed
- ½ avocado, sliced
- Roasted Tomatillo Salsa, for serving
- Microgreens, optional
- Sliced serrano peppers, optional
- Lime wedges, if desired, for serving
Instructions
- Brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the spinach and pinches of salt and pepper and sauté until the spinach is wilted. Work in batches, if necessary.
- Wipe out the skillet and scramble the eggs. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set.
- Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.
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