Melt the butter in a nonstick skillet over medium heat. Stir in the eggs and spinach. Season with salt and pepper. Cook, stirring, until the eggs are softly scrambled, about 2 minutes. Wrap the eggs in warm corn tortillas. Top with sliced avocado and salsa verde or tomato salsa.
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|Serving Size: 1 Serving (645g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 563 (49%)|
|Amt Per Serving||% DV|
|Total Fat 62.6g||83 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 1737.8mg||535 %|
|Sodium 4275.1mg||147 %|
|Potassium 1024.5mg||27 %|
|Total Carbohydrate 89.6g||26 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 77g|
|Protein 62.1g||89 %|
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Calories per serving: 1148
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