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Eggland’s Best Announces “America’s Best Family Recipe” Contest 2020
W\rapped up in a tasty whole-wheat tortilla, this on-the-go breakfast is rich in Omega 3's.
Make This Recipe
- 4 Eggland’s Best eggs (large)
- 2 tablespoon olive oil
- 2 tablespoon chopped red onion
- 2 tablespoon cream cheese
- 1 clove garlic, minced
- 4 lacinato kale leaves, de-stemmed with leaves finely chopped
- 4 ounces sliced smoked salmon
- 2 10-inch whole-wheat tortillas
- salt and pepper to taste
Heat olive oil in a skillet over medium-high heat
Once oil is hot add onion stirring occasionally until softened, approximately 3 minutes, then add garlic and cook for one minute
Add kale to skillet and toss to combine with garlic and onion
Continue sautéing for five minutes, or until kale becomes tender
Add Eggland’s Best eggs into skillet with kale and scramble until cooked through
Remove mixture from heat and set aside.
If warm tortillas are desired, simply place them on a microwavable plate and cover with a damp paper towel. Microwave in 30-second intervals until warm.
Spread cream cheese on the tortillas and lay salmon onto tortilla
Spoon egg and kale mixture into center of tortillas
Roll up burrito-style, tucking in the ends and enjoy.
Information per Serving