Egg And Kale Breakfast Wraps
A delicious breakfast wrap using kale from giada at home, feel good food. Yum!!
Steps
Cut away and discard the stem from the center of each kale leaf.
Coarsely chop the kale into 1-inch pieces.
It will look like you have a lot of kale , but it will cook down considerably.
Heat the oil in a large nonstick skillet over medium heat.
Add the tomatoes , thyme , garlic , shallots and red pepper flakes , if using.
Saute until the tomatoes and shallots soften , about 4 minutes.
Add the kale and sprinkle with the salt.
Toss with 2 wooden spoons until the kale wilts but is still bright green , about 2 minutes.
Stir in the basil.
Remove from the heat.
Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer , barely a bubble really.
Meanwhile , using tongs , toast each tortilla directly over high heat until beginning to blacken in spots , about 15 seconds per side.
Put the warm tortillas on plates.
Spoon 1 tablespoon of hummus on each tortilla and spread to cover , leaving a 1-inch border.
Divide the kale mixture over the hummus.
Add the le.
Ingredients
kale leaves, olive oil, grape tomatoes, fresh thyme, garlic cloves, shallot, crushed red pepper flakes, kosher salt, fresh basil, whole wheat tortilla, hummus, fresh lemon juice, eggs