Breakfast Tacos
Recipes — By sowj on August 30, 2011 10:48 pmSometimes I just like to spice up my morning, hence breakfast tacos. There’s nothing incredibly, or even remotely original about this dish, other than the tortillas I use. I love sprouted corn tortillas, as they have an amazing texture and flavor. I usually keep them on hand in my freezer. Food For Life makes excellent tortillas that are wheat, yeast and gluten-free.
INGREDIENTS
- 2 sprouted Corn Tortillas
- 2 local, organic Eggs
- 1 cup of chopped Spinach
- 1/2 a small Onion
- 2 cloves of Garlic, minced
- 1/2 large heirloom Tomato
- 1/4 Avocado
- Couple leaves of Lettuce
- 1 tbs Salsa
- Salt to taste
PREPARATION
Saute the garlic and onions with a pinch of salt and a tbs of olive oil. Add spinach and saute until the spinach has cooked down. Add your two eggs and scramble everything together. Heat your corn tortillas on a pan or in a toaster. Split the eggs between the two tortillas. Top off with chopped heirloom tomato, strips of lettuce, slices of salted avocado and your favorite salsa. Enjoy! These tacos are big, messy and absolutely delicious!
Tags: avocado, breakfast, garlic, gluten free, heirloom tomatoes, lettuce, local eggs, onion, organic, spinach, sprouted corn tortillas, tacos, vegetarian
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4 Comments
Thanks Sowj, this site is a life saver for us!
So glad you both are enjoying it!!!
These were fantastic! Nick and I made them tonight…though I had mine with the leftover baked tofu from the summer rolls we made together.
Oh, and Nick bought the Food for Life brown rice tortillas. Holy crap are those good!
Nice! The brown rice ones are awesome. You can heat them to the point where they get crispy and it makes a great base for pitza type toppings, ie. scallions, leeks, herbs, olive oil, etc. Did you try the sprouted corn tortillas too? Glad you enjoyed!!!