Eggs rule the roost at breakfast. Time for an upgrade.

Melt 1 tbsp butter in a non-stick frying pan on medium heat.

Stir in 4 beaten eggs and 1½ cup of chopped fresh spinach; add 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 tomato salsa or salsa verde.

Makes 2 servings