AVOCADO BREAKFAST TACOS
INGREDIENTS
4 large eggs
½ teaspoon (2 mL) extra-virgin olive oil
2 scallions, sliced
2 cups (500 mL) packed baby spinach
4 tortillas, corn or flour
1 small avocado, cut into 4 slices
Sea salt and freshly ground black pepper
DIRECTIONS
In a medium bowl, whisk the eggs. In a large nonstick skillet, heat the oil over medium heat. Pour the eggs into the pan. Quickly add a few pinches of salt and pepper, then add the scallions and spinach. Use a silicone spatula to scrape the edges of the pan and gently fold the eggs over the scallions and spinach. Continue to fold until the eggs are scrambled and the spinach is wilted.
Divide the scrambled eggs among 4 tortillas. On top of each taco, place one slice of avocado and a spoonful of tomatillo salsa.
SERVES: 4
GLUTEN-FREE: Use corn tortillas.
Simply put, if you live in Austin, you eat breakfast tacos. And often. They’re not always healthy, which is why I like to make my own veggie versions at home. This one with spinach, avocado, and spicy tomatillo salsa is a well-balanced meal.
1 Crack and whisk the eggs.
2 Pour the eggs into the skillet, then add the scallions and the spinach.
3 Gently fold the eggs over the spinach mixture, scrambling the eggs.
4 Assemble tacos with eggs, avocado, and salsa.