Chef notes
Breakfast tacos are a Southwestern staple, and they’re one of our favorite ways to start our days off right (or end our days, for that matter — they are the perfect breakfast-for-dinner dish too). Breakfast tacos are easy to make, nutritious and filling. The eggs provide plenty of protein and the vegetables add fiber, so you won’t find yourself hungry an hour or two after eating. Even better, this recipe is vegetarian, so you can serve them for either Meatless Monday or Taco Tuesday (or both!).
This recipe makes enough tacos to serve one person, but you can easily double, triple or even quadruple to feed your household. Preparation is just about as quick as can be. Start by warming up some frozen spinach in a hot skillet, then stirring in the beaten eggs just until scrambled. That’s it! Just pile the eggs and greens into warmed corn tortillas. Since the fillings for these breakfast tacos are so simple, you can play around with the filling, depending on what you feel like. Other fresh or frozen vegetables such as broccoli or cherry tomatoes, leftover rotisserie chicken or cooked turkey and leafy greens such as kale can all be added to the mix.
Whatever you do, don’t skimp on the toppings. We like to keep it simple but flavorful by piling plenty of diced avocado and scallions over the tacos and drizzling each one with a generous amount of hot sauce. If you have some pico de gallo or tomatillo salsa, either would be delicious. And no one is going to turn down a dollop of sour cream for a smooth, creamy finish.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Ingredients
- 2 6-inch corn tortillas
- 1/2 teaspoon coconut oil or olive oil, divided
- 1/2 cup (1 large handful) frozen spinach leaves
- 1 large egg, beaten
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1/2 avocado, diced
- Sriracha or hot sauce (optional)
- sliced scallions (optional)
Preparation
1.Toast the corn tortillas: Place a tortilla directly over a gas burner set to medium heat. Flip after 1 to 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.
2.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.
3.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 to 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.
4.Divide the eggs between the two corn tortillas. Top each tortilla with diced avocado, Sriracha or hot sauce, and scallions, if desired. Serve immediately.
