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Lilly’s Table

 
 
Pico de Gallo
© 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 Pico de Gallo Breakfast Tacos, the Week of October 2, 2016.
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

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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.