Leftovers and random bits in the fridge combine to make a fast, tasty breakfast.
2 corn tortillas
1 handful spinach
2 Tbsp salsa
1/2 tomato, diced
1/2 avocado, diced
1-2 Tbsp queso fresco, crumbled
Salt & pepper, to taste
Heat olive oil in skillet over medium heat. Add spinach and let cook down. Add eggs and scramble.
Top corn tortillas with eggs, salsa, tomato, avocado, and queso fresco.