What I’m doing here is sneaking in a salad at breakfast with something that feels like a sandwich wrap.
Time: 10 minutes | Servings: 1
2 organic eggs
1/2 cup cooked quinoa
1.5 teaspoons extra-virgin olive oil
Sea salt and freshly ground black pepper
2 cups mixed salad greens
2 or 3 thin slices red onion, or more to taste
2 tablespoons crumbled goat cheese, or 1 tablespoon pine nuts
- Whisk and cook the eggs. In a small bowl, whisk together the eggs and quinoa. In a 10-inch nonstick skillet, heat the oil over medium-low heat. Add the egg mixture and without stirring, let the egg cook. It is thin, so it will cook in 1-2 minutes.
- With a spatula, scrape or push the egg onto a large cutting board (it will look like a thin crepe or tortilla wrap). Season with salt and pepper, then fill the egg wrap with the greens, onions, and cheese and roll it up.
Roll-up swap: Don't want to deal with an egg roll-up? Just have a simple breakfast of 2 eggs seasoned with salt and pepper on 2 pieces of sprouted whole-grain toast. Serve a simple mixed green salad dressed with red wine vinegar alongside. Salad for breakfast is the lesson here!
Time saver: Use frozen pre-cooked quinoa, found in the freezer aisle of the grocery store. Or make a big batch of quinoa yourself and freeze it in individual portions.
Nutritional Facts for Leafy Omelet Roll-Up
Daily Value %*
* Daily Value % based on a 2000 calorie diet.