Egg Wrap
January 10, 2021 • 0 comments
If you genuinely love breakfast anytime, don’t hesitate to make this light but filling meal for lunch or dinner. You get a nice little dose of veggies while staying low-carb. The best part is that you can whip it up in around 5 minutes and choose to add any meat or omit the meat, depending on your day!
Choose eggs from hens that are truly pasture-raised, regenerative, and not fed any GMOs.
- Prep Time:
- Cook Time:
Ingredients
- Meat Of Choice
- (3) eggs
- (3 tablespoons) milk of choice
- (½) small avocado
- (2 tablespoons) salsa
- (¼ cup) bell pepper, diced
- (4) Kalamata olives, chopped
- (Pinch) garlic powder, sea salt, and pepper
Directions
1 - Whisk together the eggs and milk.
2 - Add a pinch of sea salt and pepper.
3 - In a small bowl, mash the avocado. Stir in bell pepper, olives, garlic powder, and salt and pepper.
4 - Coat a medium nonstick skillet with cooking spray and heat over medium. Pour in the egg mixture and cook until nearly cooked through (about 2 minutes), then flip and cook for 30 seconds. Fill with avocado mixture, roll, then slice in half.
***Add any meat you want or have no meat at all. Chicken sausage, sausage, ground beef, ground sausage, bacon, the options are limitless.
***Use your preference of milk (sheep, goat, cow, or plant)
