Scrambled Egg and Greens Tacos
Use whatever greens you have, adjusting the cooking time to the sturdiness of the vegetable. Baby spinach will take about 30 seconds, chard or broccoli rabe about 2 minutes. For more rugged kale, after stirring to coat with oil, I add a splash of water, cover, and cook until wilted before adding the egg.Makes 1 serving of 2 tacos; can be doubled
Ingredients
- 2 corn tortillas
- ½ tablespoon olive oil
- 3 tablespoons chopped onion
- Pinch of red pepper flakes
- 1 generous cup, packed baby spinach, or chopped chard, broccoli rabe, or kale leaves (about ½ bunch)
- Coarse kosher salt and freshly ground black pepper
- 1 egg
- 2 tablespoons crumbled feta cheese
Instructions
- Toast the tortillas directly over a burner until brown spots appear, about 30 seconds per side; or heat in a dry skillet over medium-high, about 1½ minutes per side. Keep warm in a tortilla warmer or wrapped in foil.
- Heat the oil in a medium-size nonstick skillet over medium heat. Add the onion and pepper flakes and sauté until the onion is almost translucent, about 2 minutes. Add the greens and stir to coat with the oil. Sprinkle with salt and pepper and sauté until almost wilted, about 30 seconds for baby greens, 2 minutes for chard or broccoli rabe. (If using kale, sprinkle with water, cover and cook until wilted, about 4 minutes). Make an opening between the greens and break the egg directly into the skillet. Sprinkle with salt and pepper. When the bottom of the white turns opaque, stir the egg to break up and mix egg and greens together. Divide the mixture between the warm tortillas. Sprinkle with cheese and enjoy.