Eggs are so versatile and so yummy. I love them! This recipe uses a very thin cooked egg mixture in place of a tortilla shell for this super nutritious and delicious breakfast burrito. If you are cooking a one-serving egg burrito, use a smaller nonstick pan (about 5 inches), and cut all the ingredients in half.
My blueberry kale smoothie was delicious with the savory egg breakfast.
Follow me on Instagram for the smoothie recipe : Healthy_Chef_EmilyFrizell
What you'll need:
- 2 tsp. olive oil, divided
- 1/4 cup sliced red onion
- 1/4 cup chopped orange or yellow bell pepper
- 1 1/2 cups thinly sliced kale (stems removed)
- 2 large eggs
- 2 egg whites
- 1/4 cup milk
- pinch each of paprika, oregano, salt, and pepper
- 3 slices avocado (optional)
- 1/2 tsp hot sauce (optional)
What to do:
1. In a bowl, whisk together eggs, egg whites, and milk until frothy. Set aside.
2. Heat 1 tsp. olive oil in a 10-inch nonstick pan over medium heat. Add onion and pepper; saute for about 5 minutes, until onions are translucent and peppers are tender. Add kale and saute 2 more
minutes, until kale is wilted. Remove veggies from pan to set aside.
3. Return pan to stove over low heat. Add remaining 1 tsp. olive oil and swirl to coat the pan. Pour in egg mixture, but do not stir. Let mixture sit undisturbed for about 5 minutes. Sprinkle seasonings on top, then cover with a lid for about 4 minutes, until the top of the egg mixture is set. Use a rubber scraper to gently lift the out edges of the egg mixture; continue toward the center. Use your hands, a spatula, or a plate to flip the egg mixture to cook the top side for
1minute.
4. Remove egg mixture from pan and place on a plate. Fill egg 'burrito' with cooked vegetables, and avocado if desired. Roll the egg mixture and cut in half to serve.
My blueberry kale smoothie was delicious with the savory egg breakfast.
Follow me on Instagram for the smoothie recipe : Healthy_Chef_EmilyFrizell
Tortilla-less Egg "Burrito" with Kale and Avocado
What you'll need:
- 2 tsp. olive oil, divided
- 1/4 cup sliced red onion
- 1/4 cup chopped orange or yellow bell pepper
- 1 1/2 cups thinly sliced kale (stems removed)
- 2 large eggs
- 2 egg whites
- 1/4 cup milk
- pinch each of paprika, oregano, salt, and pepper
- 3 slices avocado (optional)
- 1/2 tsp hot sauce (optional)
What to do:
1. In a bowl, whisk together eggs, egg whites, and milk until frothy. Set aside.2. Heat 1 tsp. olive oil in a 10-inch nonstick pan over medium heat. Add onion and pepper; saute for about 5 minutes, until onions are translucent and peppers are tender. Add kale and saute 2 more
minutes, until kale is wilted. Remove veggies from pan to set aside.
3. Return pan to stove over low heat. Add remaining 1 tsp. olive oil and swirl to coat the pan. Pour in egg mixture, but do not stir. Let mixture sit undisturbed for about 5 minutes. Sprinkle seasonings on top, then cover with a lid for about 4 minutes, until the top of the egg mixture is set. Use a rubber scraper to gently lift the out edges of the egg mixture; continue toward the center. Use your hands, a spatula, or a plate to flip the egg mixture to cook the top side for1minute.
4. Remove egg mixture from pan and place on a plate. Fill egg 'burrito' with cooked vegetables, and avocado if desired. Roll the egg mixture and cut in half to serve.
