Breakfast tacos just seem synonymous with the weekends, but this recipe from The Love & Lemons Cookbook by Jeanine Donofrio may make you rethink your morning routine. The original recipe calls for scrambling the eggs and the veg together, although as you can see from my photo, it's perfectly acceptable to cook them separately so you can control what goes into your taco. The tomatillo salsa is more of a guacamole, and it shouldn't be missed! However, if you're running low on time, some Tapatío or a few thinly sliced jalapeño peppers will get 'er done.
In a medium bowl, whisk the eggs.
In a large nonstick skillet, heat the oil over medium heat. Pour the eggs into the pan. Quickly add a few pinches of salt and pepper, then add the scallions and spinach. Use a silicone spatula to scrape the edges of the pan and gently fold the eggs over the scallions and spinach. Continue to fold until the eggs are scrambled and the spinach is wilted.
Divide the scrambled eggs among 4 tortillas. On top of each taco, place one slice of avocado, and a spoonful of tomatillo salsa.