EGG AND KALE BREAKFAST WRAPS

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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

Bakhat Rokaya
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I've made these wraps several times and they're always a hit with my family and friends.


Maciu Naisaki
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These wraps are so easy to make and they're perfect for a quick and healthy breakfast.


Seven
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I love the combination of kale and eggs in these wraps.


Koruna Pramanik
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These wraps are a great way to get your kids to eat their vegetables.


Gohar Afridi
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I'm always looking for new breakfast ideas and these wraps are a great addition to my repertoire. They're easy to make and they're always a hit with my family.


Abdulrahaman Barka
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These wraps are perfect for meal prep. I make a big batch on the weekend and then I have breakfast for the whole week.


Absha Ck
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I love that these wraps can be made ahead of time. It makes it so easy to grab a quick and healthy breakfast on busy mornings.


Alonge Kelvin
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These wraps are a great way to start the day. They're healthy, filling, and delicious.


michael cofie
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I'm allergic to eggs, so I used tofu scramble instead. The wraps were still delicious!


Foozii Amad
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I had some leftover chicken and I added it to these wraps. It was a great way to use up leftovers and it made the wraps even more filling.


xCreatejK KMN
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These wraps were a bit bland for my taste. I think I'll add some salsa or hot sauce next time.


Laura l
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I've been looking for a healthy breakfast wrap recipe and this is it! The wraps were delicious and filling. I'll be making these again and again.


JackRahbbit
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I made these wraps for my kids and they loved them! They're a great way to get them to eat their vegetables.


Sadako pro Stram Harobrin pro Stram
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These wraps were so easy to make and they're perfect for a quick and healthy breakfast. I used spinach instead of kale and they were still delicious.


nene joy
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I'm not usually a fan of kale, but I really enjoyed these wraps. The kale was wilted down and had a mild flavor that paired well with the eggs and cheese. I also liked the addition of the avocado.


Software Solutions
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These breakfast wraps were a hit with my family! The kale added a nice pop of color and flavor, and the eggs were cooked perfectly. I will definitely be making these again.


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