Egg and Spinach Breakfast Taco.

Egg and Kale Breakfast Taco

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


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

Makes 1 serving


  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.

Nutrition facts

Per Serving

calories: 306

total fat: 23.3g

saturated fat: 4.8g

cholesterol: 327mg

sodium: 147mg

potassium: 320mg

total carbohydrates: 13.1g

dietary fiber: 1.8g

sugars: 0.9g

protein: 13.2g

Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.