Tacos with eggs and baby spinach

Unlike the classic ones, these delicious tacos are made with scrambled eggs, spinach, and avocado and are an ideal breakfast, providing you with energy for the whole day. The recipe is below.

Preparation time: 15-20 minutes
Servings: 2

3 smaller gluten-free corn tortillas
3 eggs
1 tbsp olive oil
3 cups of spinach
a pinch of salt
a pinch of pepper
½ of avocado, sliced
1 jalapeño pepper, finely chopped

1. Heat the olive oil in a pan at moderate temperature. Pour in the eggs and add the baby spinach, a pinch of salt and pepper, and stir until you get scrambled eggs.
2. Place the resulting scrambled eggs with baby spinach on gluten-free tortillas, add avocado and jalapeño peppers, and fold them.
3. Serve and enjoy.