Omega 3 Burrito

Wrapped up in a tasty whole-wheat tortilla, this on-the-go breakfast is rich in Omega 3's.

INGREDIENTS

• 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

PREPARATION

1. Heat olive oil in a skillet over medium-high heat

2. Once oil is hot add onion stirring occasionally until softened, approximately 3 minutes, then add garlic and cook for one minute

3. Add kale to skillet and toss to combine with garlic and onion

4. Continue sautéing for five minutes, or until kale becomes tender

5. Add Eggland’s Best eggs into skillet with kale and scramble until cooked through

6. Remove mixture from heat and set aside.

7. 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.

8. Spread cream cheese on the tortillas and lay salmon onto tortilla

9. Spoon egg and kale mixture into center of tortillas

10. Roll up burrito-style, tucking in the ends and enjoy.

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