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.
Ingredients
- ½ red onion, chopped
- 1 cup button or cremini mushrooms, sliced
- 2 cloves garlic, grated
- 1 tablespoon butter
- 1 small bunch kale, chopped
- Olive oil
- Salt and pepper
- 8 eggs
- 2 tablespoons water
- 1 teaspoon salt
- Shredded fontina or cheddar cheese (about ¼ cup per burrito)
- Large flour tortillas
- Optional: hot sauce for serving
Instructions
- In a skillet over medium heat, cook chopped red onion in olive oil for about 5 minutes until softened.
- Add mushrooms, garlic, and butter. Cook until fragrant, then add kale. Sauté for 10 minute more, or until the kale is wilted and slightly browned. Season with salt and pepper, then transfer to a bowl.
- Wipe the skillet clean and scramble 8 eggs with 2 tablespoons water and 1 teaspoon salt, until just set.
- Layer about ⅓ cup scrambled eggs, ¼ cup of the vegetable mixture, and ¼ cup shredded cheese in the lower third of the tortilla. Fold in the sides and roll tightly.
- In a skillet with a little olive oil, cook each burrito seam-side down until golden and crispy on both sides. Enjoy immediently with your favorite hot sauce!
- For meal prep, wrap un-toasted burritos tightly in foil and store. Reheat in a 350°F oven for 15 minutes before serving.