Kale & Mushroom Breakfast Burrito

Make ahead for easy meal prep! When preparing in advance, do not toast and wrap tightly in foil to store. Simply warm in an oven at 350 degrees F for 15 minutes before serving.

Recipe:

1. Sauté ½ chopped red onion in olive oil for 5 minutes until beginning to soften.
2. Add 1 cup sliced button or cremini mushrooms, 2 cloves grated garlic and 1 Tbs butter and sauté until fragrant.
3. Add 1 small bunch kale and continue to sauté for about 10 minutes or until everything is wilted and a little browned, adding more oil if skillet gets too dry. Season with salt and pepper and remove mixture to a bowl.
4. Wipe skillet clean and scramble 8 eggs, beaten with 1 tsp salt and 2 Tbs water until just set.
5. To assemble burritos, layer about 1/3 cup scrambled eggs, ¼ cup vegetable mixture and ¼ cup shredded fontina or cheddar cheese in the lower third of a large flour tortilla. Roll and fold in the sides and heat in wiped skillet with a little olive oil until just browned and crispy on both sides. Enjoy with your favorite hot sauce!