When I’m looking for a healthy and filling breakfast, thisEgg, Kale, and Tomato Breakfast Wraps with Hummus is my go-to. The hummus and egg make this protein packed wrap stick with you all morning. The kale and tomato offer that fresh veg that your body craves first thing in the morning. Spice it up with extra red pepper flakes! The poached egg is a must here – runny yolks for all!
Happy weekend!
On Saturdays, I like taking a little extra time making something delicious, healthy, and simple for breakfast.
But it also needs to feel special, you know? I mean, it’s the weekend after all . I want new fresh flavors. Healthy and filling combinations. Something that will inspire me to make other healthy decisions.
Enter, this Egg, Kale, and Tomato Breakfast Wraps with Hummus.
This breakfast wrap is one from Giada De Laurentiis’, “Feel Good Food” cookbook. And it’s a keeper.
Spicy sautéed kale.
Sweet cherry tomatoes, in the brink of bursting.
Perfectly poached eggs.
Creamy, protein packed hummus.
All wrapped up in a warm and toasted whole wheat tortilla.
So simply delicious. That’s what I love about this one!
And while this kale and tomato combo induces major cravings – even when I’m just talking about it – you can use whatever veg you have on hand!
- Zucchini+ Garlic
- Spinach + Shallot
- Sweet potato + Apple
The options are endless!
What’s your favorite way to make a nutritious and filling breakfast?!
As long as a runny yolk is included in mine…I’m set.
Happy weekending!
Egg, Kale, and Tomato Breakfast Wraps with Hummus
Ingredients
- 5 small kale leaves
- 2 Tbsp extra-virgin olive oil
- 1 1/4 cups grape tomatoes, halved
- 1 tsp chopped fresh thyme
- 2 cloves garlic, chopped
- 1 large shallot, chopped
- 1/8 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 cup chopped fresh basil
- 4 10-inch whole wheat tortillas
- 1/4 cup plain hummus
- 1 tsp resh lemon juice (from 1/2 small lemon)
- 4 eggs
Instructions
- 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.