Eggs, fresh vegetables and the robust flavor of Salt Free Vegetable Seasoning create a delicious filling for corn tortillas. Enjoy topped with cheese and an extra sprinkle of seasoning.
10m
PREP TIME
10m
COOK TIME
258
CALORIES
8
INGREDIENTS
Eggs, fresh vegetables and the robust flavor of Salt Free Vegetable Seasoning create a delicious filling for corn tortillas. Enjoy topped with cheese and an extra sprinkle of seasoning.
10m
PREP TIME
10m
COOK TIME
258
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 2 tablespoons butter, divided
- 2 cups sliced white mushrooms
- 2 teaspoons McCormick® Salt Free Vegetable Seasoning
- 2 cups baby spinach leaves
- 6 eggs
- 1/4 teaspoon salt
- 12 small corn tortillas, warmed
- 1/4 cup shredded Cheddar cheese
INSTRUCTIONS
- 1 Melt 1 tablespoon of the butter in large skillet on medium-high heat. Add mushrooms and Seasoning; cook and stir until mushrooms are tender. Remove from heat. Add spinach; toss until wilted. Remove mixture from pan; keep warm. Drain any liquid from pan.
- 2 Melt remaining butter in same skillet on medium heat. Break eggs into pan, one at a time, keeping each separate. Cook in batches, if necessary. Cook about 3 minutes or until whites are mostly solid. Remove pan from heat. Cover and let stand 3 minutes or until whites are set and yolks are still runny. Season with salt and additional Seasoning, if desired.
- 3 For each taco, place 2 tortillas on plate. Top with spinach mixture, cheese and an egg.
NUTRITION INFORMATION
(per Serving)
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