• Wash and chop all your vegetable
  
• In a bowl whisk the eggs vigorously with garlic powder, cayenne pepper, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
• Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray
• Add the red and green onions cook for medium heat about 3 to 5 minutes (do not caramelize)
• Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes.
• Remove from heat and set aside

Finishing the Dish

• Heat tortilla shells according to package directions.
• In another skillet heat 2 tbsp of butter until sizzling, pour in your egg mixture. Scramble the eggs using a combination of stirring and flipping. While the eggs are still moist but solid turn off heat, and scramble until you reach your desired fluffiness (between 15-30 seconds longer)
• Assemble tortilla shell with spinach, egg, sliced tomato, and top with shredded monterey jack cheese and cilantro to taste. Enjoy with your family!