Mushroom, Kale, and Egg Tacos

In a very large nonstick skillet heat the oil over medium. Add onion and garlic; cook 2 minutes. Add mushrooms, poblano pepper, and salt; cook 2 minutes, stirring occasionally. Add kale and 2 Tbsp. water. Cook, about 5 minutes or until kale and vegetables are tender, stirring occasionally. Remove vegetable mixture from skillet and keep warm.

In the same skillet melt butter over medium; add eggs. Cook, without stirring, until eggs begin to set on the bottom and around edges. With a spatula lift and fold the partially cooked eggs to allow uncooked portion to flow underneath. Continue cooking over medium about 2 minutes or until eggs are cooked but still glossy and moist. Immediately remove from heat. Cut into 8 portions.

Top each tortilla with eggs, vegetable mixture, purchased salsa, and cotija cheese.