Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Grapefruit-Avocado Salsa
© Lillys-Table.com Photo of Breakfast Tacos
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Breakfast Tacos

from Grapefruit & Avocado Breakfast Tacos, the Week of May 6, 2012.
View the next recipe for this meal.

Scramble eggs with cheese & a handful of baby spinach: stuff into warm tortillas. Be sure to have all of the ingredients prepared and ready, because once the egg starts cooking things come together quickly. Make this dairy-free by simply leaving out the cheese and using your favorite cooking oil.

Ingredients

  • 1 teaspoon butter, unsalted
  • 2 tortillas, corn or small flour
  • 2 eggs
  • 2 tablespoons cheddar cheese, shredded, optional
  • 1 pinch chili powder
  • 1 pinch salt
  • ½ cup baby spinach, or another baby green such as kale or arugula

Serving Size: 2 People

Share

 

Preparation Instructions

Warm the butter in a skillet over medium-low heat. In a separate skillet, or directly on the gas burner, gently heat the tortillas until they are warm and pliable.

Crack the eggs into a small dish and whip into submission. Pour the eggs into the skillet and stir gently. Add in the shredded cheese, chili powder and salt to taste. Fold in the spinach leaves, once they are wilted, scoop it all out and stuff into the warm tortillas. Top with your favorite taco toppings, such as salsa or even sour cream.