The recipe makes two servings of two tacos each.
- 4 eggs
- 4 corn tortillas
- 1/4 cup chopped green pepper
- 1 tbsp chopped green onion
- 1 leaf of kale
- 1 tbsp salsa
- A dash of salt, pepper, basil & cilantro
Clean, chop and measure green pepper and green onion. Lightly grease a frying pan and heat on low. In a small bowl, whisk together eggs, green pepper and spices. Add to the frying pan and stir as needed.
Meanwhile, rinse off kale and tear into four pieces — each piece should be slightly smaller than a tortilla. Warm tortillas for a few seconds over low heat to prevent them from breaking.
Once eggs are fully cooked, remove from heat. Place tortillas on a plate, lining each tortilla with a piece of kale. Next, divide cooked eggs equally between the four tortillas. Top with green onion and salsa.
Best eaten right away!