Healthy Regional Recipes Healthy Latin American Recipes Healthy Mexican Recipes Healthy Taco Recipes Feta, Egg & Spinach Breakfast Taco 5.0 (1) 1 Review It doesn’t get easier than this healthy breakfast taco that’s ready in just five minutes. Kale or arugula will work just as well if you don’t have spinach on hand. If you want an over-hard egg instead, and notice the egg is browning too quickly, add a tablespoon or two of water to the pan to help steam the egg and set the yolk faster. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Published on April 12, 2024 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco Active Time: 5 mins Total Time: 5 mins Servings: 1 Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free Gluten-Free Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco Ingredients 1 teaspoon avocado oil or canola oil 1 corn tortilla 1 cup lightly packed baby spinach 1 large egg 2 tablespoons crumbled feta cheese Hot sauce for garnish (optional) Directions Heat oil in a small nonstick skillet over medium heat. Cook tortilla, flipping once, until softened, about 1 minute total; transfer to a plate. Add spinach to the pan; cook, stirring, until just barely wilted, about 1 minute. Transfer to the tortilla. Sprinkle feta in an egg-sized circle in the pan, leaving an open spot in the center. Break egg into the feta. Cover and cook until the egg is done to your liking, about 2 minutes for over easy. Transfer to the spinach and drizzle with hot sauce, if desired. Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco Nutrition Information Serving Size: 1 tacoCalories 225, Fat 14g, Saturated Fat 5g, Cholesterol 203mg, Carbohydrates 13g, Total Sugars 1g, Added Sugars 0g, Protein 12g, Fiber 3g, Sodium 287mg, Potassium 363mg EatingWell.com, April 2024 Rate It Print