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


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.


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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