I always have greens in my fridge (kale, spinach, arugula, etc.) and use them in whatever I make. Making breakfast tacos can be made in so many ways. Some with black beans, potatoes and cilantro, while others with quinoa (if you have cooked already) and greens.
Mine always vary, but one rendition is below. You can interchange ingredients to what you have and what you desire. And I use Braggs Amino (which is a liquid protein that is gluten free and full of amino acids) and a substitute to soy sauce or salt, great with vegetables and sautés.
Ingredients can vary in measurement, as desired. Serves two people.
1 small clove of garlic
2 Tbsp of diced onion (I prefer red onion)
2 Tbsp of Coconut Oil
1/3 cup Cabbage (Red or Green)
1/2 cup Kale
1/2 Avocado (optional)
1/2 Teaspoon Braggs Amino (or a few sprays if spray bottle)
Salt & Pepper to taste
Sour Cream or Greek Yogurt (optional)
Salsa or Siracha (optional)
On medium heat, add 1 tablespoon of the coconut oil to saute garlic, onion and add in cabbage and kale/greens. If using spinach, add in last before serving. Saute for a few minutes, adding the Braggs, salt & pepper.
Keep saute to side of pan and turn heat down and add other tablespoon of coconut oil to cook the egg. You can scramble or cook over medium to preference. I usually do over medium then mix with saute at end.
On an open burner, turn heat to low and crisp tortillas by flipping to desired crispiness. I find this is the best way to brown them vs. a pan or the oven.
Serve saute on tortilla, adding avocado, cilantro, sour cream/Greek yogurt and salsa/siracha.