Egg + Veggie Wrap
Anything made in a tortilla Jack loves, so I started making these egg wraps for breakfast and they are a HIT (and a healthy way to start they day, too!).
Made with Angelic Bakehouse’s Sprouted Grain Kale + Spinach Wrap (which I love because they are nice and soft), I simply add some chopped fresh spinach and whatever cooked veggies I have in the fridge to one beaten egg. Then once the egg is cooked, I top with a little mozzarella, and place in the wrap. Finally, I place the wrap back in the pan to melt the cheese. This is such an easy, delicious breakfast ready in less than 10 minutes!
Now, my big tip here is to add a little cheese to help close the wrap when you fold it up, so it almost acts like a glue keeping it all together! Because if your child is anything like Jack, when something falls apart or breaks it’s like the world is going to end!
Ingredients
1 large egg, beaten
A few fresh spinach leaves, finely chopped
A small handful of any other cooked veggies you have (I use roasted broccoli), finely chopped
Dash of black pepper
Extra virgin olive oil
Small handful of shredded mozzarella cheese
1 sprouted whole grain or whole wheat wrap
Instructions
1. In a small bowl, whisk the egg and add in veggies and black pepper. Stir to combine
2. Add a light coating of extra virgin olive oil to a medium-sized pan over medium-low heat
3. Add egg mixture, and mold into shape of a rectangle (making sure it will fit ok in the wrap)
4. Let cook for about 20-30 seconds, flip over and top with a sprinkle of cheese
After about 10-20 seconds, place on wrap
5. Before folding up completely, add a few pieces of shredded cheese on the bottom fold of the wrap, then close up (this will act like a glue holding wrap together)
6. Add wrap back to pan seam side down for a minute or so until cheese is all melted
7. Remove from pan, cut in half and serve
Egg + Veggie Wrap
