This five-minute breakfast taco is healthy and easy, a combination hard to beat. If spinach isn't available, kale or arugula will substitute just as well.
Add a tablespoon or two of water to the pan to help steam the egg and set the yolk more quickly if you like your egg hard over and find the egg is browning too fast.
– 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)
Heat the oil in a small non stick skillet set over medium heat. Cook for about a minute on each side, or until tortilla is soft; transfer to plate.
Stir the spinach into pan and heat for about a minute, or until it has just started to wilt. Transfer to the tortilla. Using the pan, fill with feta in an egg shape, leaving the middle open.
Crack the egg open into the middle of the feta. Cook for about two minutes covered if desired over-easy. Spoon over the spinach and if wanted, dress with hot sauce.