Breakfast

By Joanne Bruno | August 3, 2012

I get into breakfast ruts on occasion where I eat peanut butter and jelly sandwiches for three years straight. (Not an exaggeration.)

 

Then, I discovered these kale breakfast burrito bowls, which are packed with flavor, a hint of spice and tons of nutritious value. Iron, vitamin A, protein…these burritos have it all. And they might even cure you of that three-year-strong breakfast habit.

 

 

 

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

 

Kale Breakfast Bowls with Cotija Cheese

Servings: 2
Calories: 250 per serving
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • A large bunch of kale (12-16 oz) leaves torn into strips and stems discarded
  • 1 tablespoon olive oil
  • 1 large white onion
  • 3 garlic cloves minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup vegetable broth
  • 2 burrito-sized flour tortillas
  • 2 large eggs
  • 2 oz Cotija cheese
  • Salt to taste

Directions

1. In a very large nonstick skillet, heat the oil over medium high heat. Add the onion and cook, stirring frequently until starting to brown but still a bit crunchy, about 4-5 minutes. Add the garlic and red pepper flakes. Stir for a few seconds, then add in the vegetable broth, stirring to scrape off anything that got stuck to the pan. Stir in the kale and 1/2 teaspoon salt. Cover, turn heat to medium-low and cook for 10 minutes

2. Season to taste with salt

3. In a separate, smaller pan cook the egg over medium heat, only flipping after the bottom side has started to set, then only cooking for about 30 seconds on the second side

4. Serve warmed tortillas with kale, Cotija cheese and an egg

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