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!