Description
A crispy soft taco shell filled with spinach, feta cheese, sun-dried tomatoes and za'atar met with fluffy eggs for the ultimate breakfast experience.
Ingredients
Scale
- 1/2 teaspoon butter - salted or unsalted is fine, you may also sub olive oil
- 1 handful of fresh spinach - about a cup
- 2 Tablespoons sun-dried tomatoes in oil
- 1/2 teaspoon - 1 teaspoon Calabrian chili - adjust to your own spice level
- 2 large eggs
- 1/2 teaspoon za'atar spice
- (1) 8" tortilla - you can choose any variety you like, I like using the Carb balance flour tortillas
- 1-2 Tablespoons crumbled feta cheese
- salt
- pepper
Instructions
- Begin with an 8" nonstick skillet, place on your burner and melt a 1/2 teaspoon of butter (or olive oil) on medium heat.
- 1/2 teaspoon butter - salted or unsalted is fine, you may also sub olive oil
- Add your spinach and allow to wilt, add your chopped sun-dried tomatoes and Calabrian chili. Sprinkle with a pinch of salt and pepper. This should take 2-3 minutes total.
- 1 handful of fresh spinach - about a cup
- 2 Tablespoons sun-dried tomatoes in oil
- 1/2 teaspoon - 1 teaspoon Calabrian chili - adjust to your own spice level
- Once your spinach mixture is cooked down and wilted. Add two eggs to your skillet. Break right into the pan and then break and swirl slightly to break up and mix a bit with your spinach mixture. Season with additional salt and pepper.
- 2 large eggs
- pinch of salt
- grind of pepper
- Create an even layer of egg, tilting the pan as needed to allow the top to just barley set, it's okay if it isn't fully cooked, just cooked enough to withstand flipping. Sprinkle with za'atar spice. Be sure to keep in tact as a full circle.
- 1/4 teaspoon za'atar spice
- Once the egg has begun to set (about 2 minutes). Place your tortilla on top, flip onto your hand or a plate, then slide back onto your skillet tortilla side down.
- (1) 8" tortilla - you can choose any variety you like, I like using the Carb balance flour tortillas
- Add your feta cheese on top (one half), sprinkle with additional za'atar (salt and pepper if needed) and allow the tortilla to brown on the bottom, about 3 minutes. Once brown, fold in half and serve. Repeat with additional tortillas.
- 1-2 Tablespoons crumbled feta cheese
Notes
- I use Diamond kosher salt and simply use a little pinch to season the spinach then eggs, the feta is salty and briny so not a lot of salt is needed. Simply season lightly.
- Calabrian chili is spicy, you can add as much or as little as you'd like - or opt to not use at all.