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Egg & Kale Breakfast Wrap

2 Food for Life Brown Rice Wraps

4 eggs

1/2 lb kale, chopped

2TBS+ olive oil, divided

Lightly coat a frying pan with just enough olive oil to heat and brown the brown rice wrap.  Heat and brown both sides and set aside.  Add 1TBS of olive oil (more if preferred) to the pan along with kale.  Sauté until tender.  It will take a bit longer if using stems, but the crunch is nice.  Set kale aside, add 1TBS olive oil, beat the 4 eggs and stir in pan with a spatula to scramble.  Left over brown rice is a great addition to this breakfast wrap.

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