Description
What was originally just a sad egg-and-cheese breakfast wrap has been revamped, with some inspiration from a fresh bunch of Black (aka Dino) Kale and some leeks that I picked up at the farmer’s market on Saturday. Leeks and black kale are two of my favorite veggies, and when quickly stir-fried, topped with a scrambled egg and salty feta, and tucked in a whole wheat wrap, they make a great start to your morning.
Ingredients
- 15 leaves Black (Lacinato) Kale
- 1 Tablespoon Olive Oil
- ½ Large Leek, Washed And Chopped
- 2 cloves Garlic, Minced
- 2 Large Eggs
- 2 Whole Wheat Wraps
- ½ cups Feta Cheese
- Salt And Pepper
Preparation
1. After washing it, dry the kale, remove any tough stems, and cut on the bias into 1/2 inch thick strips. Make sure none are too long, or it’ll make for some unruly eating! Set aside.
2. In a skillet, heat half of the oil over medium heat. Add the leeks and garlic, and saute until just barely translucent, about 1 minute. Add the kale and cook, stirring frequently to keep from burning, until wilted and soft, about 4 minutes. Remove veggies from skillet, set aside and keep warm.
3. Add the other half tablespoon of oil to the skillet and turn down heat to medium-low. In a small bowl, beat the two eggs, adding salt and pepper to taste. Add beaten eggs to skillet and fry until opaque, 3 minutes. Meanwhile, toast the wraps over an open burner or in a toaster oven, keeping a close eye on them to keep from burning.
4. Assemble the wraps: Fill each wrap with 1/2 of the egg mixture and 1/2 the cooked veggies. Sprinkle 1/4 cup feta cheese over the filling, adding more salt and pepper if desired. Then roll up and serve.
