A delicious Mexican inspired breakfast recipe for Cinco de Mayo.
- ½ tsp olive oil
- 1/2 cup baby spinach
- 4 eggs
- fresh ground pepper
- 2 whole wheat tortillas, (corn for GF)
- 1/2 avocado, sliced
- beans, (optional)
- jalapeños, (optional)
- Whisk eggs in a small bowl; season with kosher salt and pepper, set aside. Heat ½ tsp olive oil in a medium pan over medium heat. Add spinach and sauté until wilted, 1-2 minutes. Add eggs; stirring until set about 1-2 minutes. While the eggs are cooking, slice the 1/2 pitted avocado into lengthwise.
- To assemble the taco, place ½ the spinach and divided eggs between the tortillas. Then top with the sliced avocado and your choice of toppings to finish off the dish; add beans for fiber and jalapeños for some heat.