Egg, Kale, and Tomato Breakfast Wraps with Hummus

Happy April Fool's day ya'll!  It's that time of year again where staged pregnancies and marriage proposals take the stage all over social media sites.  I have to admit, I have been fooled once or twice.  But not this year!  No sir.  I'm ready for ya. 

However, this breakfast wrap is no joke.  I mean, it really takes the cake for an easy and healthy breakfast idea.  You can switch out the kale for spinach, or shallot for a small onion. You could also scramble or fry the egg if you are short on time.  The options are endless.  Just keep it fresh and healthy.  It's a proven fact, that starting your day out with the right breakfast keeps you on track all day long.  And this delicious wrap has reserved itself a breakfast spot a couple times a week in our home.  It's that good. 

 

Egg, Kale, and Tomato Breakfast Wraps with Hummus

YEILD: 4 servings

ingredients:

5 large kale leaves, stems removed and chopped into 1-inch pieces
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 (I used Ezekiel Sprouted Grain tortillas)
Store bought or Homemade Hummus

directions:

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.

Poach the egg: 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. Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes. (Take the eggs out and place on a plate if you are not ready for them yet.)

Warm the tortillas and place on serving 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.  Place 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.


Recipe adapted from Feel Good Food Cookbook by Giada De Laurentis