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Breakfast Tacos

July 10, 2015 by Dawna Stone

Breakfast Tacos
  • CourseBreakfast
Servings
4
Servings
4
Breakfast Tacos
  • CourseBreakfast
Servings
4
Servings
4
Ingredients
  • 6large eggs
  • 4 corn tortillas
  • 1tablespoon olive oil
  • 1tablespoon diced onion
  • 1/4 jalapeñodiced
  • 1cup baby spinachwashed and stems removed
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1/4cup fresh corn
  • 1/4cup queso frescocrumbled
  • hot sauceto taste (optional)
Servings:
Instructions
  1. In a mixing bowl, whisk together the eggs.
  2. If you have a gas stove, lightly cook/char each tortilla by placing it directly on the stove grates. Use metal tongs to turn the tortilla to char both side. Repeat for all 4 tortillas. If you do not have a gas stove, place each tortilla one at a time in a pan over medium high heat. Flip the tortilla often so it doesn’t burn. Remove when tortilla begins to show light brown spots. Reserve tortillas.
  3. Coat a medium skillet with olive oil and heat over medium heat. Cook the onion for 1 to 2 minutes or until translucent. Add the jalapeno and spinach and cook for 1 minute or until spinach is wilted. Pour the eggs over the vegetables. Add salt and pepper to mixture. Cook eggs for 3 to 4 minutes or until desired doneness. Remove from heat.
  4. Top the four tortillas with the reserved egg mixture. Add corn, queso fresco and dash with hot sauce (optional).
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Filed Under: Gluten-Free, Morning Meals, Recipes, Vegetarian, Wheat-Free

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