Flipped crispy egg taco with singed greens from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 32) by Deb Perelman

  • kale
  • eggs
  • yogurt
  • corn tortillas
  • hot sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on May 11, 2018

    I make this several times a week at home but just wanted to note that it is also an excellent meal to cook while camping!!

  • Zosia on February 04, 2018

    So simple yet so good. I used pre-washed baby kale and chard salad blend so there was virtually no prep required.

  • southerncooker on January 24, 2018

    Quick easy breakfast and delicious too.

  • Lepa on November 28, 2017

    I made this for a late post-run breakfast and it checked all my boxes: easy, nutritious and delicious!

  • Rutabaga on October 31, 2017

    This is the kind of breakfast I go for - greens and eggs are a winning combination. I appreciate how fast this is to throw together, too. While I made a taco for myself, I served the kids plain eggs and bagels, and it all came together in under ten minutes. If you have it, some cotija or queso fresco would be a great addition.

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