Tortilla-less Egg "Burrito" with Kale and Avocado

Eggs are so versatile and so yummy.  I love them! This recipe uses a very thin cooked egg mixture in place of a tortilla shell for this super nutritious and delicious breakfast burrito.  If you are cooking a one-serving egg burrito, use a smaller nonstick pan (about 5 inches), and cut all the ingredients in half.

My blueberry kale smoothie was delicious with the savory egg breakfast.
Follow me on Instagram for the smoothie recipe : Healthy_Chef_EmilyFrizell

Tortilla-less Egg "Burrito" with Kale and Avocado

What you'll need:
- 2 tsp. olive oil, divided
- 1/4 cup sliced red onion
- 1/4 cup chopped orange or yellow bell pepper
- 1 1/2 cups thinly sliced kale (stems removed)
- 2 large eggs
- 2 egg whites
- 1/4 cup milk
- pinch each of paprika, oregano, salt, and pepper
- 3 slices avocado (optional)
- 1/2 tsp hot sauce (optional)


What to do:
1. In a bowl, whisk together eggs, egg whites, and milk until frothy.  Set aside.

2. Heat 1 tsp. olive oil in a 10-inch nonstick pan over medium heat. Add onion and pepper; saute for about 5 minutes, until onions are translucent and peppers are tender.  Add kale and saute 2 more
minutes, until kale is wilted.  Remove veggies from pan to set aside.

3. Return pan to stove over low heat. Add remaining 1 tsp. olive oil and swirl to coat the pan.  Pour in egg mixture, but do not stir. Let mixture sit undisturbed for about 5 minutes. Sprinkle seasonings on top, then cover with a lid for about 4 minutes, until the top of the egg mixture is set.  Use a rubber scraper to gently lift the out edges of the egg mixture; continue toward the center. Use your hands, a spatula, or a plate to flip the egg mixture to cook the top side for
1minute.

4. Remove egg mixture from pan and place on a plate. Fill egg 'burrito' with cooked vegetables, and avocado if desired. Roll the egg mixture and cut in half to serve.