Tasty and oh so easy, these breakfast tacos are (obviously) great for breakfast, but I also love them for a weeknight dinner, or really for any meal. The tomatillo salsa is a perfect pairing here, but you could also use a fresh red salsa or pico de gallo.
adapted from: Love & Lemons Cookbook
serves: 2 for a meal or 4 for a snack
4-5 large eggs
1/2 teaspoon extra-virgin olive oil
2 scallions, sliced thin
2 cups packed baby spinach
4 tortillas, corn or flour
1 avocado, sliced
tomatillo salsa, store bought- or homemade recipe follows
sea salt + freshly ground black pepper
In a medium bowl, whisk the eggs. In a large nonstick skillet, heat the oil over medium heat. Pour the eggs into the pan. Quickly add a few pinches of salt and pepper, then add the scallions and spinach. Use a silicone spatula to scrape the edges of the pan and gently fold the eggs over the scallions and spinach. Continue to fold until the eggs are scrambled and fluffy and the spinach is wilted.
Divide the scrambled eggs among 4 tortillas. On top of each taco, place slices of avocado and a spoonful of tomatillo salsa.
My favorite tomatillo salsa is from Rick Bayless. It’s easy to make and delicious in this recipe. Of course the leftover salsa would be delicious with your favorite tortilla chips…
Roasted Tomatillo Salsa
from: Mexican Everyday
makes: about 1 1/2 cups
4 medium (8 ounces total) tomatillos, husked, rinsed and halved (tomatillos really vary in size, so I strongly suggest weighing them)
2 large garlic cloves, peeled
hot green chilies to taste (I like 2 serranos or 1 jalapeño) stemmed and roughly chopped
about 1/3 cup roughly chopped cilantro
1/2 small white onion, finely chopped
Set a large nonstick skillet over medium-high heat (if you don’t have a nonstick skillet, lay in a piece of foil). Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3 to 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)
Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature. Add the chiles, cilantro and 1/4 cup water. Blend to a coarse puree. Pour into a dish and thin with a little additional water if necessary to give the salsa a spoon-able consistency.
Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 teaspoon.