Broccoli & Kohlrabi Breakfast Tacos
If you’re looking to make your morning a little more healthy with a breakfast taco that is loaded with seasonal veggies, protein and a ton of antioxidants to keep your body thriving this is the breakfast for you. We sautéd our broccoli and kohlrabi in some ghee to make them extra tender and then added them to our soft scrambled eggs and topped everything with plenty of fresh dill, freshly grated raw cheddar and some spicy chili crisp. It was the perfect breakfast to gear up for a productive day on our farm.
If you can’t find kohlrabi you can substitute new potatoes. Kohlrabi is tender and mellow in flavor and works great here but if you can’t find it potatoes work great.
I hope you all enjoy this seasonal, flavorful and simple breakfast as much as we do. Cheers to the summer bounty!
Broccoli & Kohlrabi Breakfast Tacos
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
- 2 Tablespoon ghee, divided
- 1/2 of a small head of broccoli, cut into very small florets
- 1 small kohlrabi, peeled and cut into very small chunks
- 2 scallions, diced
- 1 clove of garlic, minced
- salt and pepper
- 4 eggs, whisked
- freshly grated raw cheddar cheese
- fresh minced dill
- hot sauce for serving
- corn or grain free tortillas for serving
Preparation
- Heat the ghee in a medium-size cast iron pan over medium-high heat. Add the broccoli and kohlrabi with a hefty pinch of salt and cook, stirring occasionally until softened and lightly browned. About 8 minutes. Stir in the scallions and garlic and continue to cook for about 3 minutes longer. Add the whisked eggs and cook, stirring occasionally until the eggs are cooked through. About 3 minutes. Season with plenty of salt and pepper.
- Heat your tortillas and then divide the egg/veggie mixture between the tortillas. Top with cheese, dill and hot sauce.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary