Best 3 Egg Kale And Tomato Breakfast Wraps With Hummus Recipes

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Kick-start your day with a delightful breakfast of Egg Kale and Tomato Breakfast Wraps with Hummus, a wholesome and flavorful wrap that combines the goodness of eggs, kale, tomatoes, and hummus. This recipe offers a perfect balance of protein, vitamins, and healthy fats, setting the tone for an energetic and nutritious morning. Enjoy the vibrant colors and flavors of this wrap as you embrace the day ahead, feeling satisfied and energized.

Here are our top 3 tried and tested recipes!

EGG AND KALE BREAKFAST WRAPS



Egg and Kale Breakfast Wraps image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

6 small kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 teaspoon chopped fresh thyme
2 cloves garlic, chopped
1 large shallot, chopped
1/8 teaspoon crushed red pepper flakes, optional
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
Four 10-inch whole wheat tortillas
1/4 cup store-bought plain hummus
1 teaspoon fresh lemon juice (from 1/2 small lemon)
4 large eggs, chilled

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 lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
  • Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

Nutrition Facts : Calories 328 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 426 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 15 grams, Sugar 2 grams

EGG, KALE, AND TOMATO BREAKFAST WRAPS WITH HUMMUS



Egg, Kale, and Tomato Breakfast Wraps with Hummus image

Provided by Giada De Laurentis

Categories     Egg     Tomato     Breakfast     Brunch     Vegetarian     Kid-Friendly     Kale     Healthy     Tortillas     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 13

5 large kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) whole-wheat tortillas
1/4 cup store-bought plain hummus

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, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. 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 saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.
  • 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.
  • Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

EGG AND KALE BREAKFAST WRAPS



Egg and Kale Breakfast Wraps image

Make and share this Egg and Kale Breakfast Wraps recipe from Food.com.

Provided by Sharon123

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

6 small kale leaves (about 2-3 cups)
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 teaspoon chopped fresh thyme
2 garlic cloves, chopped
1 large shallot, chopped
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
four 10-inch whole wheat tortilla
1/4 cup plain hummus (store-bought or homemade)
1 teaspoon fresh lemon juice (from 1/2 small lemon)
4 large eggs, chilled

Steps:

  • Cut away and discard(I keep for soup stock) 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 lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
  • Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

Tips:

- For a vegan version of the wraps, use a vegan hummus instead of the regular hummus. - To make the wraps more substantial, add a cooked protein such as chicken, bacon, or tofu. - For a healthier wrap, use whole-wheat tortillas instead of white tortillas. - To add more flavor to the wraps, add a sprinkle of your favorite spices, such as cumin, paprika, or chili powder. - If you don't have kale, you can use spinach or another leafy green. - If you don't have eggs or are looking for a vegan option, you can scramble tofu instead. - Serve the wraps with a side of fruit or yogurt for a complete breakfast.

Conclusion:

These egg, kale, and tomato breakfast wraps with hummus are a quick, easy, and delicious way to start your day. They're packed with protein, fiber, and vitamins, and they're also versatile and customizable. Whether you're a vegetarian or a meat-eater, these wraps are sure to please. So next time you're looking for a healthy and satisfying breakfast, give these wraps a try!

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