ORIGINAL RECIPE: COOK THIS, NOT THAT // INSTAGRAM IMAGES: EMJT
Have breakfast for dinner or whip up this easy recipe on a lazy Sunday morning. Whenever you decide to make this dish, you will be left satisfied.
INGREDIENTS
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4 Strips of Bacon, Chopped
Half of an Onion, Chopped
2 Cups Sliced Mushrooms
1.5 Cups Fresh Spinach
6 Eggs, Beaten
Salt & Black Pepper to Taste
8 Corn Tortillas
Half Cup Shredded Monterey Jack Cheese
Pico de Gallo or Bottled Salsa
PREPARATION
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First, over medium heat, cook the bacon thoroughly in a large, nonstick skillet for about five minutes. Remove with a slotted spoon & set aside on a paper towel.
Discard all of the bacon grease from the pan before adding the onion & mushrooms which should cook for about three minutes or until the onions appear to be translucent. Next add the spinach; continue cooking the mixture until the spinach is heated all of the way through. Rid the pan of any water that accumulates if using frozen spinach instead of fresh spinach.
Add the eggs to the mixture & use a wooden spoon to scrape them from the bottom of the pan consistently as they begin to set; constant movement of the spoon will result in light, fluffy eggs. Season generously with pepper & lightly spread salt.
Heat the tortillas in a separate pan over medium heat or wrap them in a damp paper towel to microwave for thirty seconds. Divide the cheese among the eight tortillas before topping with the egg mixture & then spoon the desired amount of pico de gallo or salsa overtop.
ADDITIONAL INFORMATION: MAKES FOUR SERVINGS, COST PER SERVING: $1.52, 360 CALORIES, 17g FAT, 450mg SODIUM
