Yield: 8 tacos
Ingredients:
- 4 strips bacon, chopped
- 1⁄2 onion, chopped
- 2 cups sliced mushrooms
- 1 1⁄2 cups frozen spinach, thawed
- 6 eggs, beaten
- Salt and black pepper to taste
- 8 corn tortillas or zero-carb cauliflower tortillas
- 1⁄2 cup shredded Monterey Jack cheese
- Pico de Gallo or salsa
Directions:
- Cook the bacon in a large nonstick skillet over medium heat for 5 minutes, until the fat renders out and the bacon begins to crisp. Remove with a slotted spoon and reserve on a paper towel.
- Discard all but a thin film of the bacon grease from the pan.
- Add the onion and mushrooms and cook for about 3 minutes, until the onion is translucent. Add the spinach and 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 and use a wooden spoon to consistently scrape them from the bottom of the pan as they set. Season with salt and pepper.
- Heat the tortillas in a pan over medium heat. Divide the cheese among the tortillas, top with the eggs, and spoon over as much salsa as you’d like.
