As a kid scrambled eggs were one of the first “real meals” I learned to make at home. It was one of those things I saw my mom effortlessly cook so many times that it just felt safe and easy and totally do-able.
Plus cracking all those eggs just looked like too good of a time to be letting mom have all on her own. I wanted in!!!
These days I definitely know my way around a kitchen, but guess what?! I still love me some scrambled eggs. Especially when they involve crispy kale and SMOKED gouda. Ahhh. Smoked gouda = the best. I love it!
These simple tacos only call for 5 ingredients (not including water, salt and pepper; they’re staples, right?), and take in all about 15 minutes from fridge to plate.
That means technically, you could be chowing down on some warm, cheesy, kale and egg stuffed tacos in like… no time. What you waiting for?!
Happy Friday, babes! xo
(5 Ingredient) Crispy Kale and Smoked Gouda Scrambled Egg Tacos – Baker by Nature
Serves 4-6; double as needed
6 large taco tortillas or pitas (I used these Middle Eastern Flatbreads from Trader Joe’s and loved the outcome!)
3 tablespoons olive oil; divided
10 large eggs
3 tablespoons water
2 large bunches of black kale, ribs removed and roughly chopped
6 ounces smoked gouda, shredded (I’ve made these with smoked cheddar too!)
Preheat oven to 350 degrees (F). Line a large baking sheet with pitas and set aside.
Crack eggs into a large mixing bowl, add water, salt and pepper and beat well; set aside.
Add 2 tablespoons of oil to a large skillet over medium heat. Add kale, stirring well to coat, then cook, stirring occasionally, for about 10 minutes. Once the kale has reduced by half (you will be amazed at how much it shrinks down!), reduce heat to low and let it cook – stirring occasionally – for another 4 minutes while you make your eggs.
*At this point you can place your pitas in the oven to warm up!
Add remaining oil to a medium-sized non-stick skillet over medium-low heat. While the oil is heating up, re-whisk your eggs; stirring like crazy! You really want them beat well.
Once the oil is sizzling, add eggs and cook – not touching – for one minute. With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan gently to allow the liquid egg parts to flow in underneath. Repeat with the other edges, until there’s no liquid left.
Remove pan from heat and continue gently stirring and turning the egg until all the uncooked parts become firm; try not to break up the egg. Gently fold in cheese.
Season kale with salt and pepper, stir once, then remove from heat.
Remove pitas from the oven, and fill each shell with a scoop of eggs, then top with crispy kale.
Serve warm, with hot sauce if you like a little spice!
*This is a verrrry basic recipe, so feel free to play around with it. You can definitely use butter instead of oil, add more mix-ins to the eggs, or really do whatever you want!