Baked Egg-Scrambled Wrap
4 whole eggs (healthy fats, keep ‘em coming)
kale leaves, finely chopped
1 red bell pepper, chopped into strips
1 large zucchini, sliced thinly
4 large mushrooms, sliced thinly
2 egg roll wrappers
2 tbsp goat cheese or feta, spread or crumble -style
2 tbsp tomato paste
Salt, pepper, paprika, garlic powder, and love, all sprinkled to taste
In a large, heated pan, sautee kale, peppers, zucchini, and mushrooms
with a dash of olive oil, until just starts to become tender. Add in
eggs and scramble to hearts content, seasoning with salt, pepper, love
and the like.
Once the eggs are fully cooked, about 3-5 minutes, set aside and prep
your egg wrappers. On each egg wrapper, spread one tbsp of tomato
paste and goat cheese along one side. Spoon equal amounts of egg
scramble onto the wrapper and fold, pressing the sides down to seal.
With oven set to a low broil, bake the filled egg wraps for 3 minutes
on each side, or until golden brown on the outsides. Serve any extra
egg scramble on the side.