Egg and Kale Wraps filled with Mushrooms and Brown Rice


3 eggs

30 ml chopped spring onions

1 cup chopped kale, rinsed

Splash of oil

1 tbsp   butter

1 cup mushrooms sliced

1/4 tsp crushed garlic

1 tbsp chopped fresh thyme leaves

Salt and milled pepper

1 cup cooked Spekko Saman Brown Rice

30 – 45 ml hummus

Handful of fresh basil


    1. Mix together the eggs, spring onions and chopped kale. Season.
    2. Heat oil in a medium non-stick pan.
    3. Pour half the egg mixture into the pan and swirl to cover. Cook for 2 – 3 minutes until it sets, and then carefully turn it over and briefly cook the other. Repeat.
    4. Sauté the mushrooms in butter and add garlic and thyme. Season with salt and pepper.
    5. When the mushrooms are tender, turn off the heat and add the cooked rice. Mix with a wooden spoon.
    6. Fill the egg and kale wraps with the rice mixture, add a dollop of hummus and a few basil leaves and serve.

Recipe courtesy of