Breakfast
Crispy Green Egg Taco
Garlicky kale and Swiss chard are stirred through an egg, then tucked into a corn tortilla with cheddar. Pan-toasting gives the folded taco crisp edges and a melted cheese center.
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- Serves
- 1 serving
Estimated total time: 20 minutes.
Let’s make it.
Cook the greens.
Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the chopped kale and Swiss chard and sauté for about 4–6 minutes, until wilted and tender. Stir in the garlic during the final minute. Season with salt and pepper.
Stir in the egg.
Lower the heat to medium-low and pour in the beaten egg. Stir for about 1–2 minutes, until the egg coats the greens and is fully set with no liquid egg remaining. Transfer to a bowl.
Warm, fill and fold.
Add the remaining teaspoon of oil to the skillet over medium heat. Warm the tortilla for about 20–30 seconds per side, just until flexible. Sprinkle the cheddar over it and place the egg and greens on one half. For two 4-inch tortillas, divide the cheese and filling evenly between them. Fold gently with a spatula.
Toast until crisp.
Cook the folded taco for about 1–2 minutes per side, pressing lightly, until the tortilla is golden and crisp and the cheese has melted. Lower the heat if it browns too quickly. Sprinkle with chili flakes and serve hot.
From the kitchen
- Warm the corn tortilla before folding it to help prevent cracking.
- Use Original or Turmeric corn tortillas; two 4-inch Street Taco tortillas make a smaller pair with the same filling.
- Chop the greens finely so long leaves do not pull the filling out when you take a bite.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas