Spinach Breakfast Tacos

Directions

1. In a large, deep sauté pan, cook onion, sweet pepper and jalapeño in oil over medium heat until onions are tender, about 5 minutes, stirring frequently. Add garlic; cook one minute.

2. Stir in spinach. Turn heat to medium-low and continue to cook and stir occasionally, about 5 minutes until spinach is wilted. Remove from heat; keep warm.

3. Season eggs with salt and pepper, to taste. Stir in cilantro. Pour mixture into pan with cooked vegetables. Cook and scramble eggs over medium-low heat until eggs are firm throughout with no visible egg liquid remaining.

4. For each serving, spoon about ½ cup egg mixture into a taco shell. Sprinkle with 2 tablespoons cheese and spoon on 2 tablespoons salsa. Serve immediately.

   NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

   *If using frozen or liquid whole egg product.

Ingredients

• 1 oz. (2 tbsp.) olive oil
• 8 oz. (1 cup) white onion, chopped
• 1 medium sweet red pepper, chopped
• 1 small jalapeño pepper, minced
• 2 tsp. (2 cloves) garlic , minced
• 12 oz. (approx. 3 qt.) fresh spinach leaves, chopped
• 1 lb., 5 oz.* (12 large) eggs, beaten
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 12 hard taco shells (6 in. size)
• 6 oz. (1 1/2 cups) queso fresco, crumbled
• 12 oz. (1 1/2 cups) red or green salsa