These green breakfast tacos are my go-to weekday breakfast.
Ingredient
5 cups fresh spinach
3 large eggs
Extra-virgin olive oil, for brushing
Sea salt and freshly ground black pepper
4 to tortillas, charred or warmed
½ avocado, sliced
Roasted Tomatillo Salsa, for serving
Microgreens, optional
Sliced serrano peppers, optional
Lime wedges, if desired, for serving
Direction
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.
