Breakfast tacos

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I grew up in Texas. Breakfast burritos/tacos are a staple. And they’re so yummy! The way my mom would traditionally make them they had eggs, pork sausage, roasted onions and potatoes and lots of gooey cheese – all wrapped in a warm flour tortilla. They’re indulgent! But not really great for you. And as I sat at the kitchen sink one Sunday morning trying to scrub the melted cheese off the bottom of my pan o’left-over-goodness, I realized this is probably what my intestines will be trying to do to this burrito later in the day. So I started making a healthier version! One that still packs that amazing flavor punch, but with some of the bad stuff left out and little bit more good stuff thrown in.

Here it is:

serves 4

3 slices thick cut (uncured) apple-wood smoked bacon (or you can sub chicken sausage.)
2 small purple potatoes and 1 small yellow potato, diced.
1/2 onion diced
5 large leaves of kale, julienned with ribs intact
2 shredded carrots (optional)
6 eggs
salsa and corn or whole wheat tortillas for serving

I use a cast iron skillet when making this. It’s kind of traditional down South.

Start by cutting the bacon into small pieces and cooking it over med-low heat until it’s crispy – but not burnt – and most of the fat has been rendered. Then remove the bacon from the pan with a slotted spoon and put it on a paper towel for later. Now that you have all that yummy fat from the bacon in your cast iron skillet, turn the heat up to med and throw in your onions and potatoes and cook those until the onions are slightly caramelized and the potatoes are browned. Season with S and P, then add your kale and if you want, some shredded carrots. Stir that all around for about 1 minute and then turn your heat back down to med-low and add the eggs to the pan and scramble it all up. Warm your tortillas one by one, either in another pan that’s empty, but on low heat – or directly on an open flame over a burner on your stove. Then put them in a clean kitchen towel to keep warm and moist. By now your eggs should be nicely scrambled and you can throw those precooked bacon pieces back in the mix. Take the tortillas and scoop up some of that awesome scrambled good-ness into them and pour some salsa on it and serve. Or if you’re going a bit healthier, do it with no tortilla! Just the scramble and the salsa.

…and dream of being on the beach in Cabo as you eat your breakfast.

 

 

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