Egg and Kale Breakfast Wraps

May 08, 2023May 8, 20230 1
Tasty Egg and Kale Breakfast Wraps for a Nutritious Start to Your Day
in Breakfast/Brunch

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
4
Calories
390
Sugar
5g
Fat
23g
If you're looking for a tasty and healthy way to start your day, these Egg and Kale Breakfast Wraps are the perfect option. Packed with nutrient-dense veggies and protein-rich eggs, these wraps are a filling and satisfying breakfast that will keep you energized throughout the morning. The addition of a creamy hummus spread adds richness and flavor to these wraps without the need for additional dairy products or cheese. Whether you're a vegetarian or just looking for a new way to incorporate more veggies into your morning routine, these wraps are sure to become a household favorite.

Instructions

1.In a large skillet over medium heat, heat 1 tablespoon of olive oil until shimmering.
2.Add in the halved grape tomatoes, chopped thyme, crushed red pepper flakes (if desired), and 1/4 teaspoon of kosher salt. Cook for 3-4 minutes, stirring frequently, until the tomatoes begin to break down and form a chunky sauce.
3.Reduce the heat to low and stir in the chopped garlic and shallot. Cook for an additional 2-3 minutes, until the mixture is fragrant and slightly caramelized. Stir in the chopped kale and cook until the greens wilt and become tender, about 3-4 minutes more.
4.In a separate mixing bowl, stir together the hummus, 1 tablespoon of olive oil, and lemon juice.
5.In another large skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook until they are set but the yolks are still slightly runny, about 3-4 minutes.
6.To assemble the wraps, spread 1 tablespoon of the hummus mixture onto each tortilla. Divide the kale-tomato mixture evenly among the tortillas, leaving a small margin around the edges. Top each wrap with a cooked egg and a sprinkle of fresh basil. Roll up tightly and slice in half if desired.

PROS

These breakfast wraps are loaded with nutritious veggies and plant-based protein, making them a filling and satisfying morning meal.

The hummus spread adds a rich and creamy flavor without the need for additional cheese or dairy products.

These wraps can be prepped ahead of time and reheated for a quick and easy breakfast on busy mornings.

CONS

The whole wheat tortillas used in this recipe may be higher in calories or carbohydrates than other types of wraps.

These wraps can become soggy if left sitting for too long, so they are best served immediately after cooking.

HEALTH & BENEFITS

Kale is a nutritional powerhouse, packed with antioxidants, vitamins, and minerals that support overall health and wellness.
The addition of tomatoes provides additional fiber and vitamin C, while the hummus offers plant-based protein and healthy fats.
Eating a breakfast high in protein and fiber has been shown to help regulate appetite and prevent overeating later in the day.

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