I’m just now emerging from the busiest two weeks I’ve had as a freelancer. They involved very short nights, cooking all day, and A LOT of dishwashing in the evenings. I’m not complaining: I’ve been wanting to make food my full-time job since, like, forever, so this sure feels like a dream—though it’s an exhausting one for now. I have a lot of learning to do: how to be as productive as possible, how to estimate the right amount of time for each job (grocery shopping gulps up so much more time than I thought it would!), and—perhaps most importantly—how to schedule my time. One of my priorities when I returned to freelancing in 2009 was to stop working at night and on weekends, and this has become even more important to me since the little one came into my life. I just cannot function if I don’t get family dinner sorted and receive my share of pre-bedtime cuddles and kisses.
The thing is, I hate eating bad food. I mean, I’m the one that’ll get grumpy (or just plain mad) if I sit down to eat something disappointing. That’s not to say I eat “fancy” 100% of the time—far from that. It’s more that I think there’s simply no excuse to eat something that doesn’t taste good—ever. Even when I’m so tired I almost can’t stand anymore, I’ll find a tiny bit of energy to make something quick but tasty, and the extra effort always lifts my spirits, too.
I’ve written about this before, but this issue has given me headaches since my little one was born, and I’ve had to learn to adapt to his growing appetite (and whims). I’m still working on building a folder of go-to family-friendly recipes, so today I thought I would share one of our recent favorites.
These weeknight tacos come together as quickly as scrambled eggs. But they’re so much better! If you have all the ingredients on hand (which I’m sure you do if you love these kinds of flavors), it takes only 15 minutes to pull this satisfying dinner together. Plus, it’s versatile: you can make it for breakfast, brunch, lunch, or—my favorite—dinner. If you don’t have baby spinach on hand, feel free to use whichever leftover veggies you have in the fridge. All types of squashes, potatoes, and tomatoes would make tasty mix-ins, as would eggplant, bell peppers, corn, or cooked beans. Now all you have to do is remember you have this recipe up your sleeve. Perhaps it’ll lift your spirits when you need it most, too.
Makes 4 tortillas (serves 2 to 4 people, depending on their appetite).
10 minPrep Time
5 minCook Time
15 minTotal Time
In a medium bowl, whisk the eggs. In a large nonstick skillet set over medium heat, heat the extra-virgin olive oil. Pour the eggs into the pan, then sprinkle with a pinch of sea salt and freshly ground black pepper. Add the green onions and veggie of your choice. Use a silicon spatula to scrape the edges of the pan and gently fold the eggs over the vegetables. Continue to fold until the eggs are cooked to your liking.
Divide the scrambled eggs between 4 tortillas. Top each tortilla with a quarter of the avocado, then squeeze some lime juice over each portion. Serve and let everyone top their own tortilla to their liking.
Recipe Credit: Adapted from The Love & Lemons Cookbook.