fusion

Pesto Sriracha Egg Breakfast Tacos with Spinach and Feta

Name: Pesto Sriracha Egg Breakfast Tacos with Spinach and Feta
Yield: 1 serving
Cuisine: fusion
Ingredients: 131 g large eggs; 9 g olive oil; 61 g baby spinach; 63 g corn tortillas (6-inch); 21 g basil pesto; 9 g sriracha; 31 g feta cheese, crumbled; 9 g lime juice; 0.87 g salt; 0.87 g black pepper

This dish pairs large eggs with baby spinach, basil pesto and sriracha. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

35 g Carbohydrates

44 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

2.62 piece (131g) large eggs 187 kcal
9g olive oil 80 kcal
61g baby spinach 14 kcal
2.62 piece (63g) corn tortillas (6-inch) 137 kcal
21g basil pesto 95 kcal
9g sriracha 11 kcal
31g feta cheese, crumbled 125 kcal
9g lime juice 3 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

large eggssaltblack pepper
Whisk eggs with a pinch of salt and black pepper.
olive oilbaby spinach
Heat olive oil in a nonstick skillet over medium. Add spinach and cook 30 seconds to wilt.
large eggs
Pour in eggs and gently scramble until just set, 2 to 3 minutes.
corn tortillas (6-inch)
Warm tortillas in a dry pan or microwave until pliable.
large eggscorn tortillas (6-inch)basil pestosrirachafeta cheese
Stir pesto and sriracha together. Fill tortillas with eggs, drizzle sauce, and sprinkle feta over the top.