Feta, Egg & Spinach Breakfast Taco

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.

Active Time:

5 mins

Total Time:

5 mins

Servings:

1

Nutrition Profile:

Sesame-Free Diabetes-Friendly Nut-Free Soy-Free Gluten-Free Mediterranean Diet

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.

     

   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