Breakfast Tacos with Bacon & Spinach

Cook This, Not That! 350-Calorie Meals Pg. 24

Serves 4

360 Calories per serving

 

4	Strips Bacon, chopped
½	Onion, chopped
2 Cups	Sliced Mushrooms
1½ Cups	Frozen Spinach, thawed
6 Eggs	Beaten
	Salt & Black Pepper to Taste
8	Corn Tortillas
½ Cup	Shredded Monterey Jack Cheese
	Pico de Gallo or Bottled Salsa

 

• Cook the bacon in a large nonstick skillet over medium heat for 5 minutes, until the fat renders out & the bacon begins to crisp. Remove with a slotted spoon & reserve on a paper towel.
  
• Discard all but a thin film of the bacon crease from the pan. Add the onion & mushrooms & cook for about 3 minutes, until the onion is translucent. Add the spinach & continue cooking until the spinach is heated all the way through. (If any water has accumulated in the pan, carefully pour it out into the sink.)
  
• Add the eggs & use a wooden spoon to consistently scrape them from top to bottom of the pan as they set. (The goal is to have light, fluffy eggs & constant movement of the spoon will help you achieve that.) Season with slat & pepper.
  
• Heat the tortillas in a pan over medium heat. (or, if short on time, wrap in a damp paper towel & microwave for 30 seconds.) Divide the cheese among the tortillas, top with the eggs & spoon over as much salsa as you'd like.