Avocado Tomatillo Breakfast Tacos

"n just a matter of minutes, you can enjoy a breakfast that's both nutritious and bursting with flavor. These Avocado Tomatillo Breakfast Tacos are the ultimate morning pick-me-up, giving you the energy and satisfaction you need to tackle the day ahead. So, go ahead and savor the sunrise one bite at a time! These green breakfast tacos are my go-to weekday breakfast. Scrambled eggs are tucked into tortillas with avocado, spinach & tomatillo salsa."

"Brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the spinach and pinches of salt and pepper and sauté until the spinach is wilted. Work in batches, if necessary. Wipe out the skillet and scramble the eggs. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set."

Avocado Tomatillo Breakfast Tacos combine scrambled eggs, wilted spinach, avocado slices, and roasted tomatillo salsa inside charred or warmed tortillas. Spinach is sautéed in olive oil with salt and pepper until wilted, then eggs are scrambled in a lightly oiled skillet until just set. Tacos are assembled with eggs, spinach, avocado, tomatillo salsa, and optional microgreens, serrano slices, and lime wedges. Preparation takes about 15 minutes and uses easy-to-find ingredients without special equipment. Fresh tomatillo salsa keeps about two weeks in the fridge; jarred salsa lasts longer. Tortillas can be refrigerated for a week or frozen for longer storage. Fillings can be varied with black beans, diced tomato, or dried chile salsa.

Read at Alternative Medicine Magazine