Wednesday, October 12, 2011

Skinny Egg Wrap

Oh, the edible, incredible egg!  Determined not to fall accustomed to making scrambled eggs for breakfast, I decided once again to use my creativity to create an egg dish.  One large, very skinny, layer of eggs was turned into a salad wrap for a late breakfast yesterday morning.  I used some leftover mashed avocado and warm chipotle heirloom salsa from dinner the night before (Mini Mexican Meatloaves with Warm Chipotle Heirloom Salsa) and threw in a handful of salad greens for good measure.  It was fantastic!  I plan to make more of these, spreading them with a homemade pesto or tomato artichoke spread.  Get creative and make it your own!

Fast, easy, and versatile breakfast!

2 large omega-3 eggs
sea salt
handful of salad greens
spread of your choice (I used mashed avocado and salsa here, but pesto, riccota with lemon, or any other spread you love would be delicious!)

1. In a large bowl, beat eggs until a lighter color.  Add in a pinch of sea salt.
2. Heat your largest non-stick pan (I used a pancake skillet) over medium heat.  Pour the egg mixture into the skillet, tipping it or spreading it lightly with a spatula to make sure the layer is very thin.  Let set and cook through (check to make sure underneath is not cooking too quickly).
3. With 2 spatulas (if using a skillet), slide it loose and put it on a cutting board.  Spread with a thin layer of whatever spread you are using.  Top with a thin layer of greens.  Start one one end and roll up the wrap.  Place seam-side down on a plate and cut at a diagonal.  Viola!  Breakfast is served!

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