Spinach and Egg Tacos


I did something crazy today!


Yes, that’s a nose piercing. I’ve been wanting to get one for SUCH a long time, but I’ve never been good at making those kinds of decisions. So upon waking, I decided to go today and get it done. I’m feeling super awesome about it, but who knows what kind of crazy buyer’s remorse might come up in a few days…

Something I never have remorse about is breakfast. My absolute most favorite meal of the day. Lately I’ve been trying my hand at some paleo-style wraps. I like this one from A Girl Worth Saving, and I used them to make some enchiladas. Naturally, I thought I’ would also incorporate them into my favorite meal time. Egg tacos seemed like a pretty obvious choice. They are really fun and easy to make so I hope you feel inspired for your holiday weekend!

egg tacos

Spinach and Egg Tacos

5-6 eggs, scrambled
1 small bag of spinach
1 Tbsp. ghee
1 Tbsp. pesto or your favorite sauce (guacamole, olive tapenade, salsa, bruschetta) for each wrap

Paleo Wraps (adapted from A Girl Worth Saving)
3 eggs
1 egg white
2 Tbsp. ground sunflower seeds
2 Tbsp. ground flax seed
1/2 c. potato or tapioca starch
onion powder
garlic powder
pinch of red pepper flakes

  1. To make the wraps, whisk eggs in a bowl and add the rest of the ingredients.
  2. Heat some ghee or oil in a skillet until hot.
  3. Pour a little bit of the batter into the skillet and using a spatula, spread the batter around (or swivel the skillet around) to make the tortilla larger. They will cook quickly so flip once one side is set and barely golden.
  4. Do the same with the remaining batter until you have 5-6 tortillas.
  5. Adding a little more ghee to the skillet, cook spinach until barely wilted. Season with salt and pepper.
  6. Top the tortillas with your eggs, spinach, and sauce.

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