This is another dish I made quickly on a CSA pickup night, and everything minus the tortillas came from the farm that night. Shit, except the salt and pepper and milk and oil. But you get the idea.
Ever since I had the egg taco at the Farmer's Market downtown, I have been obsessively making them. For every meal. Even second breakfast.
1 small onion, diced
2-3 cloves garlic, minced
2-3 kale leaves, stems removed
1-2 tablespoons oil or butter
2-3 eggs, roughly one per person
splash of milk
salt and pepper to taste
1 tablespoon goat or cream cheese, I used goat
1 small tomato, cubed
~In a large saute pan, over medium heat, saute onion, garlic and kale in butter or oil until soft.
~Meanwhile, in a small bowl whisk together the eggs, milk, salt and pepper. Slowly pour the egg mixture into the pan and allow to set for 30 seconds. Push the cooked egg into the edge of the pan and allow the liquid eggs to run to the center. Repeat this step until the eggs are cooked. Stir in the cheese and allow to melt.
~Once the eggs are cooked, spoon into tortillas, top with tomato and serve warm.
recipe by:The Good Wife