Breakfast Burrito
Traditional scrambled eggs married together with herbs and garlic all wrapped up in a wonderful easy breakfast
Servings: 2 servings
Ingredients
- ½ tbsp. butter
- 2 tbsp. olive oil divided*
- 4 large eggs
- 2-3 tbsp. half & half
- ¼-1/2 tsp. each turmeric garlic powder, & onion powder
- salt & pepper to taste
- 2 gluten free wraps
- 2 slices of cheese of choice***
- 4-6 cloves of garlic finely chopped
- handful of spinach leaves**
Instructions
- Melt butter and 1 tbsp. olive oil over medium high heat
- Meanwhile put gluten free wraps in separate covered pan and warm on low at least 2-4 minutes turning several times while warming.
- In small mixing bowl combine eggs, half & half, turmeric, garlic powder, onion power, and salt pepper to taste. Beat well with fork and add to butter and olive oil. Cook eggs until light and fluffy pushing with spoon from the bottom of the eggs about 8-10 minutes. Add cheese once eggs are cooked and just melt till gooey.
- Remove wraps from pan and place on serving plate and top with eggs, garlic in olive oil, greens.
- Wrap tightly and serve
Notes
*put chopped garlic in 1 tbsp. olive oil
**I like to use Swiss, Monterey Jack, or Muenster cheese since they melt really well. But use cheese of choice.
***I generally use what greens I have on hand like spinach or mixed baby kale
**I like to use Swiss, Monterey Jack, or Muenster cheese since they melt really well. But use cheese of choice.
***I generally use what greens I have on hand like spinach or mixed baby kale