Start by scrambling 8 eggs in a pan with a little butter or oil, seasoned with salt and pepper to taste. Cook over medium heat, stirring frequently, until the eggs are softly set.

While the eggs are cooking, wash and chop a handful of kale, removing any tough stems. Halve about 10 cherry tomatoes.

Slice one ripe avocado.

Warm 4 large tortilla wraps in a dry skillet or microwave just until they are pliable.

Assemble the wraps by spreading the scrambled eggs evenly across each tortilla. Top with sliced avocado, chopped kale, and halved cherry tomatoes.

Fold the sides of the wrap inward, then roll tightly to close.

Serve the wraps immediately, or if preferred, grill them on a panini press for a minute on each side to crisp up the tortilla and meld the flavors.