Celebrating Taco Tuesday every day is even easier with these breakfast tacos that are all the flavor without the guilt. They are perfect for busy mornings and lazy weekends because they only take about 10 minutes to make and five minutes to prep. Plus, they are filled with fiber and protein to keep you full and energized until your next meal. Get ready to eat like a champ with this 3-ingredient recipe that's dairy and soy-free.
2 6-inch corn tortillas
1/2 teaspoon coconut oil or olive oil, divided
About 1/2 cup (1 large handful) frozen spinach leaves
1 large egg, beaten
1 pinch salt
1 pinch black pepper
1/2 avocado, diced
Sriracha sauce or hot sauce (optional)
Sliced scallions (optional)
Toast the corn tortillas: If you own a gas range, place a tortilla directly over a gas burner turned to medium heat. Watch carefully and flip after 1-2 minutes when the tortilla begins to char in spots. Repeat with the second tortilla. Alternatively, wrap the tortillas in a damp paper towel and microwave for 30 seconds. Set aside.
Heat a small, well-seasoned cast iron skillet or heavy nonstick pan over medium heat. Add 1/4 teaspoon coconut oil or olive oil and swirl to cover the bottom of the pan.
Add the spinach and cook just until thawed, breaking up any larger frozen chunks with a spatula.
Add the remaining coconut or olive oil, then pour in the beaten egg. Sprinkle lightly with salt and pepper. Let the eggs cook without stirring for 30-45 seconds, then stir gently to bring the uncooked egg in contact with the bottom of the pan. Cook for about 1 minute more, just until the eggs are cooked but still moist. Remove from the heat and let sit for 20 seconds so any pieces of egg stuck to the pan will steam off.
Divide the eggs between the two corn tortillas. Top each tortilla with diced avocado, Sriracha or hot sauce, and scallions, if desired. Serve immediately.
This is an original recipe from Today.com.