Ingredients
- 8 Vasilico eggs
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) freshly ground pepper
- 2 tbsp (30 mL) olive oil
- 2 cloves garlic, minced
- ¼ tsp (1 mL) paprika
- 2 cups (500 mL) stemmed and thinly sliced kale, lightly packed
- 4 large tortillas (10 inch/25 cm), warmed
- ¼ cup (60 mL) hummus
- Tomato, sliced
Unless otherwise specified, most recipes are written based on the use of large eggs.
One large egg = ¼ cup or 4 tablespoons or 50 mL
Method
- Whisk eggs with salt and pepper. In non-stick skillet, heat oil over medium heat; cook garlic and hot pepper flakes until fragrant, approximately 1 minute. Stir in kale; cook until starting to wilt, approximately 2 or 3 minutes.
- Reduce heat to medium-low; pour in egg mixture. Cook, stirring, until eggs are creamy and softly set, approximately 5 to 8 minutes.
- On work surface, arrange tortillas. Spread hummus down along centre of each tortilla, leaving small border on either end. Top with tomatoes and scrambled egg mixture. Fold up bottom of tortilla over the filling, then fold in sides and roll up tightly.
Extras
- Substitute spinach for kale if desired.
- For a more healthy option, serve in whole-wheat tortillas.
- Use a tzatziki or tahini if you like or omit hummus entirely.