Egg, tomato and kale breakfast burritos

Ingredients:

6 eggs, whisked

4 corn tortilla wraps

150g kale, chopped

150g plum tomatoes, chopped

120g cheddar cheese, grated

Garlic to taste

Paprika to taste

Directions:

Warm tortillas in the oven for 5 minutes and cut in half.

Add a little oil to a hot pan, sauté garlic, tomatoes, kale and paprika for 5-10 minutes.

Meanwhile, heat another pan with a little oil and add the whisked eggs. Cook and stir on a medium-low heat until the eggs are creamy, softly set and steaming hot.

Serve the tortilla wraps, egg, cheese, kale and tomato mixture separately.