Breakfast Wrap With Feta And Sauteed Kale

• 15 leaves Black (Lacinato) Kale
• 1 Tablespoon Olive Oil
• 1/2 Large Leek, Washed And Chopped
• 2 cloves Garlic, Minced
• 2 Large Eggs
• 2 Whole Wheat Wraps
• 1/2 cups Feta Cheese
• Salt And Pepper

1. 1. After washing it, dry the kale, remove any tough stems, and cut on the bias into 1/2 inch thick strips. Make sure none are too long, or it'll make for some unruly eating! Set aside.
2. 2. In a skillet, heat half of the oil over medium heat. Add the leeks and garlic, and saute until just barely translucent, about 1 minute. Add the kale and cook, stirring frequently to keep from burning, until wilted and soft, about 4 minutes. Remove veggies from skillet, set aside and keep warm.
3. 3. Add the other half tablespoon of oil to the skillet and turn down heat to medium-low. In a small bowl, beat the two eggs, adding salt and pepper to taste. Add beaten eggs to skillet and fry until opaque, 3 minutes. Meanwhile, toast the wraps over an open burner or in a toaster oven, keeping a close eye on them to keep from burning.
4. 4. Assemble the wraps: Fill each wrap with 1/2 of the egg mixture and 1/2 the cooked veggies. Sprinkle 1/4 cup feta cheese over the filling, adding more salt and pepper if desired. Then roll up and serve.

black, olive oil, garlic, eggs, wraps, feta cheese, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-wrap-with-feta-and-sauteed-kale/ (may not work)