Breakfast tacos with greens

This recipe is my slightly adapted version of Martha Rose Schulman's Breakfast Tacos With Eggs, Onions and Collard Greens (NYTimes Recipes for Health author). I eggs and tacos for breakfast (or lunch, or dinner...), and collard greens are pretty hardy, even after sitting at the bottom of the fridge for a few days.

I started by roughly doubling the amount of collard greens (1 bunch), onion (1), and garlic (2 cloves) used in the original recipe. I steamed the greens, meanwhile sauteed the onion and garlic. After cooling and chopping the greens, I added them to the saute pan as well. I added a bit of salt, chili powder, and chipotle garlic powder to that.

Setting the greens aside, I fried two small corn tortillas in a non-stick pan and set those aside. I used the same pan to scramble 2 eggs (2 whites, 1 yolk). While the egg was cooking, I cut a few slices of avocado and placed them in the tortillas. When the eggs were done, I put them and the greens/onion mix into the tortillas and added Sriracha.

The leftover greens/onion can be stored in the fridge and warmed up next time you cook the eggs and tortillas.