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Egg and Spinach Breakfast Taco.

Egg and Kale Breakfast Taco

Christina Saschin

By Christina Saschin

August 1, 2016

Add some veggies to your breakfast by mixing kale with eggs.

Ingredients

  • 2 corn tortillas
  • 2 eggs
  • 1/2 cup kale
  • 1 tbs. olive oil

Makes 1 serving

Directions

  1. In a medium sized pan, scramble eggs in olive oil.
  2. In the same pan, add kale and cook for 5 minutes until crispy.
  3. Warm tortillas in a microwave for 20 seconds.
  4. Assemble taco by adding scrambled egg and kale into corn tortilla.
  5. Fold in half and put on a plate.

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Nutrition facts

Per Serving

  • calories: 306
  • cholesterol: 327mg
  • dietary fiber: 1.8g
  • potassium: 320mg
  • protein: 13.2g
  • saturated fat: 4.8g
  • sodium: 147mg
  • sugars: 0.9g
  • total carbohydrates: 13.1g
  • total fat: 23.3g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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