Feta, Egg & Spinach Breakfast Taco

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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.

a recipe photo of the Feta, Egg & Spinach Breakfast Taco
Photo:

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

Active Time:
5 mins
Total Time:
5 mins
Servings:
1
the ingredients to make the Feta, Egg & Spinach Breakfast Taco

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

  1. 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.

    a recipe photo of the Feta, Egg & Spinach Breakfast Taco

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

Nutrition Information

Serving Size: 1 taco

Calories 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

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