Ingredients
4 large eggs
1 cup fresh spinach leaves
4 soft corn or flour tortillas
1/2 cup shredded cheddar cheese
1/2 small red onion, finely diced
2 garlic cloves, minced
1/4 cup salsa (optional)
1/4 avocado, sliced (for topping)
1 teaspoon olive oil
Salt to taste
Fresh ground black pepper
Instructions
Preheat oven to 350°F or warm tortillas directly on a skillet
Heat olive oil in a skillet over medium heat
Sauté red onion and garlic until softened (1-2 minutes)
Add spinach leaves and sauté until wilted (2-3 minutes)
Crack eggs into the pan, season with salt and pepper, and scramble gently while adding spinach to the mix
Sprinkle shredded cheese over the egg mixture and fold the tortillas in the pan to allow cheese to melt
Top with salsa and avocado slices
Notes
Substitute spinach with other greens like kale or chard if preferred
Use pre-chopped onions and frozen spinach (thawed) to save prep time
Add optional toppings like Greek yogurt sour cream or lime wedges
Tortillas can be kept warm in a kitchen towel over a dry skillet
- Prep Time: 10
- Cook Time: 10
- Category: High Protein Breakfasts
- Method: Stovetop cooking
- Cuisine: American Southwest
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 250mg