Instructions

1. 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.
2. 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.