Monday, September 9, 2013

Breakfast wrap

I love to make this yummy, healthy green egg and cheese breakfast wrap on days when I need to feel full and satisfied until way past lunch time.   This is so easy to make.  Takes just a couple of minutes and uses ingredients I almost always have on hand. 

Here’s what you need:

1 Ezekiel sprouted grain tortilla 
2 organic eggs
1 shallot- chopped
½ a ripe avocado
Cheese –any kind that melts nicely.   Goat, Havarti,  jack would all be tastey…
Big handful of greens (kale, spinach,  chard)- chopped 
Salt and pepper
Coconut oil or butter

Start with a little coconut oil or butter in a cast iron skillet (or any heavy skillet) and sauté a chopped shallot until translucent.   

Add a big handful of chopped kale or spinach about until wilted.  Kale will take a couple of minutes; spinach will be like 20 seconds.   

Add 2 eggs and a pinch of salt and pepper and stir it all up until the eggs are scrambled.  Turn off the heat, form the eggs into a log and and toss some shredded or thinly sliced cheese on top and cover. 

Meanwhile warm the tortilla in a toaster over for a minute until soft.  Mash ½ an avocado over the center of the tortilla.

Top with the egg/cheese/kale mixture and wrap