Spinach Avocado Breakfast Taco
| Serves | 1 |
|---|---|
| Ingredients | Eggs, Vegetables |
| Day Part | Breakfast |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Mexican |
Source: Avocados from Mexico
Breakfast is a rapidly growing daypart, and portable breakfasts are making a big contribution to that growth. While handheld breakfast sandwiches are everywhere, tacos are catching up as a morning meal-to-go. This version is filled with Southwestern-accented eggs scrambled with spinach, topped with avocado, queso fresco and pico de gallo.
Ingredients
1 tbsp. vegetable oil
2 cups baby spinach
1 jumbo egg, beaten lightly
2 corn tortillas, warmed
1 oz. queso fresco, crumbled
1 oz. pico de gallo
1/4 fresh avocado
Salt and pepper, to taste
Steps
- In large sauté pan, heat oil over med. heat. Add spinach; cook, stirring, until wilted.
- Add egg; cook, stirring, incorporating the spinach as you go, until egg is set but still soft.
- Stack tortillas on top of each other. In center, arrange egg and spinach. Garnish with cheese, pico de gallo and avocado. Season with salt and pepper.