Kale, Tomato and Egg Tacos


I decided to finish off the kale in my garden to make room for the lettuce growing next to it. For a quick dinner with a good hit of protein, I made egg, kale and tomato tacos. A little wet and messy, but really good!

Kale, Egg & Tomato Taco 2

With all the greens that have been harvestable in my garden, it is a vitamin-rich time for us! I love it!  Next up – broccoli, cauliflower and peas!

Kale, Tomato, and Egg Tacos

2 bunches kale, torn (from the garden)

15 oz canned tomatoes with their juices, preferably San Marzano, crushed by hand

3 cloves garlic, minced

1 Tbsp olive oil

8 eggs (from Farmer Kim)

1/4 cup milk (skim is fine)

1/2 cup shredded sharp cheddar cheese

8 whole wheat fajita-size tortillas

Directions

Heat a deep saute pan over medium-low heat. Add kale, tomatoes, garlic and oil. Braise for 20-30 minutes.

Kale, Tomato & Egg Taco

Meanwhile, make the scramble eggs. Beat together the eggs, milk and cheese. Cook over medium to medium-high heat, stirring to scramble as they cook, to your preferred level of done-ness. We like ours soft scrambled.

Kale, Tomato & Egg Taco 3

Heat the tortillas either over the stove or in the microwave. For each taco, lay a line of kale-tomato mixture and a line of eggs down the middle of a tortilla.

Kale, Tomato & Egg Taco 1

Fold into a taco and serve 2 per person. Enjoy!

Kale, Egg & Tomato Taco 2

Serves 4.

Categories: Kale, Kosher, Main Dish, Recipe, Vegetarian | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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