Updated: Feb 25
- 1 medium tortilla or 2 street sized taco tortillas
- 2 eggs
- 1 tsp butter or olive oil
- 1/4 small avocado thinly sliced
- 1 tbs cilantro roughly chopped
- A handful of micro-greens or chopped spinach
- 1 lime wedge
- Pinch of salt
- 1 tbsp cheese, shredded preferred (optional)
- Hot Sauce (optional)
Crack two eggs into a bowl, add a pinch of salt and teaspoon of water.
Whisk until well combined.
Turn the stove on med/high and add butter or oil into a pan.
Wait until butter is melted or oil is warm and add the whisked eggs.
Use the rubber spatula scrape the eggs from the edge toward the middle of the pan. Continue this around the pan.
When the eggs are still a little runny, turn the stove off, add the cheese if using, and fold the cheese into the eggs.
Grab another pan and turn the heat on med/high.
Add tortilla and warm for 10-20 seconds on each side then put on a plate.
Add the eggs on top then add the avocado.
Sprinkle the micro-greens/spinach and cilantro on top then squeeze lime over it all.
Add a pinch of salt and hot sauce if using.
Since these breakfast tacos are so easy to make, they're perfect before a weekday workout. I love having some greens for breakfast because it feels like I'm setting up my body for the day with the nutrients it needs. These tacos are vegetarian but if you want more protein, add some chicken sausage or pancetta. For best results, eat 1-1.5 hours before exercise.