Burito of the whole breakfast
You can always enjoy your favorite breakfast on the ALL30 by simply exchanging the tortilla with Collard Greens.
Eat free gluten or nextWOWN3 Guidelines This does not mean having to skip the comfortable food of the favorite breakfast, like a whole breakfast burrito. Here we swinge the tortilla for Collard Greens, use it to wrap a tasty trim, a hot fill of potatoes, peppers and scrambled eggs. With so many vegetables and eggs inside this burrito of the whole breakfast, you will not fail to have the tortilla.
Made 2 servings
Ingredients
2 tablespoonsGHEE
1 yellow onion, diced
1/4 c. Cumin
1/4 c. Garlic powder tea
Salt and pepper
1 cup of diced potatoes
1 cup of chopped peppers
1/2 baby spinach cup, chopped
4 eggs
2 large green green leaves
How to do it
- Heat the Ghee in a large pan until hot but not smoke.
- Add the onion, cumin, garlic, salt, pepper and potatoes and cook until the potatoes soften-about 5 to 8 minutes. Add the peppers and cook until soft, about 4 to 5 minutes more. Add the baby spinach to the pan.
- Whisk the eggs in a bowl, then add them to the pan, stirring constantly to blur them.
- Divide the egg mixture between the green clolarm leaves and roll in a burrito style envelope.
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