Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 onion (small; diced)
  • 2 cups kale (firmly packed; shredded into bite-sized pieces; see note 1)
  • 2 cups mushrooms (sliced; see note 2)
  • 5 eggs
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 cup feta cheese (crumbled)
  • 1 1/4 cup cheddar cheese (shredded)
  • 5 large flour tortillas (10-12 inches)

Instruction

  • Sauté onions and mushrooms- Heat olive oil in a pan over medium heat. Add the onion and cook for 5 or so minutes, until soft and translucent. Add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through.
  • Sauté kale- Add the kale and cook for 2 more minutes, until soft and the kale is wilted. If kale is frozen, add it straight to the pan without thawing, increasing the cook time if needed.
  • Add eggs- While the veggies are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.
  • Add feta- Sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.
  • Roll- Scoop ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ¼ cup of shredded cheese. Fold the ends over and roll tightly.
  • Store- Wrap tightly in plastic wrap, and store in a larger meal prep container or freezer bag.
  • Heat, then crisp- in the microwave until steaming hot, then crisp up in a frying pan or a sandwich press.