Monday, September 30, 2013
Did your Mom ever tell you that breakfast is the most important meal of the day? And yup, Mom is always right. When I start the day right with a scrumptious and healthy breakfast, I feel energetic and focused, well, at least until lunch time turns around. I don’t necessarily have all the time and energy to fix something complicated and elaborated in the morning. Remember, I’m not the morning person type, but more of an night owl! So, I need a breakfast that I can be prepared quickly to keep myself sane before I get out the door!
My hubby always grab his breakfast on the go, too. So, these Breakfast Veggie Wraps are perfect to fuel our bodies and souls with wonderful flavors and nutrients. I love these wraps because they are super quick to put together. You heard me right, you can get breakfast on the table in as little as 15 minutes! Want to find out what I put in them and how to make these healthy and yummy wraps?
For easy “grab and go” application, I used store bought tortilla wraps for this recipe. I have them around the house quite often because they are very versatile. You can use flour, corn, or whole grain tortilla wraps, really, whatever you preferred. Then, I place a layer of scrambled eggs in the middle of the wrap. While the eggs are still hot, sprinkle a generous amount of shredded Gruyere cheese on the eggs and the heat from the scrambled eggs will slowly melt the cheese. I love melted cheese, don’t you? For the grown up’s, I love to add a few dashes of hot sauce on top of the scrambled eggs, too.
The next layer is the diced vine ripened tomato. They are sweet and juicy, really add a lovely freshness and texture to the wrap. I then top it all off with a generous layer of creamy California avocado! Talk about decadent! This Breakfast Veggie Wrap is so satisfying that you won’t even miss the meat, at all.
Roll them up and simply wrap them with foil or parchment paper and you are good to go! My kids love colorful food (who doesn’t?), and these veggie wraps are one of their favorites!
Last but not least, I’m submitting this post and recipe to the Wake Up Breakfast with California Avocados Link-Up party hosted by Dine and Dish and Cookin’ Canuck. I can’t wait to check out what others are cooking!
Breakfast Veggie Wrap: (Printable Recipe)
Makes: 2 wraps
3 eggs, whisked
kosher salt to taste
1 tablespoon butter
1 tablespoon olive oil
2 tortilla wraps (I used flour)
1/4 cup shredded Gruyere cheese
hot sauce (optional)
2 small vine ripened tomatoes, diced
1 California avocado, sliced
In a medium bowl, whisk the eggs and salt together. In a large non-stick skillet, heat the butter and olive oil on medium low heat. Add the eggs and cook until 98% cooked through, remove from heat. The residual heat from the pan will continued to cook the eggs. If you cook the eggs all the way through, they’ll ended up too dry.
Evenly divided the eggs and place them in the middle of each tortilla wrap. Sprinkle 2 tablespoons of cheese on top. Add a few dashes of hot sauces on the eggs (if using). Place an even layer of diced tomato on the eggs, followed by the sliced California avocado. Wrap them up into rolls.
Enjoy as is, or wrap each one in foil or parchment paper if you’re having these on the go!