Breakfast Wrap With Feta And Sauteed Kale

1. 1

   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. 2

   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. 3

   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. 4

   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.

* Per serving · 4 servings · Values may vary.

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