Egg Breakfast Burrito
Active Time: 10 minutes / Cook Time: 4 minutes / Total Time: 14 minutes
Makes 2 servings
Nutrition Corner: Eggs
Eggs are one of nature’s perfect foods. But not all eggs are created equal. Eggs from organic pastured chickens have been shown to contain a different nutritional profile than eggs from conventionally raised chickens. Because the nutrients found in eggs depends on what the hens themselves are eating, eggs from pastured hens contain higher amounts of vitamins and antiinflammatory Omega 3's. In addition, a clearer understanding of how dietary cholesterol impacts blood cholesterol suggests that there is no need to worry about the amount of cholesterol found in egg yolks. Food is best consumed in its natural, whole state, so don't miss out on eating whole eggs, including the yolk, which contains all of an egg's healthy Omega 3's and vitamins A, D, E, and K.
- 1-2 teaspoons ghee or coconut oil (if not using a nonstick skillet)
- 4 eggs
- ¼ teaspoon garlic powder
- 1-2 tablespoons chopped fresh parsley
- 1 tablespoon nutritional yeast
- 2 pinches fine sea salt
- Pinch black pepper
- ½ cup refried black beans
- 2 cups spinach
- ½ avocado, cut into 4 slices (tight wrap the other half Day 2 and use Day 4 in this recipe)
- In a mixing bowl, whisk together eggs, garlic powder, parsley, nutritional yeast, sea salt, and pepper.
- Heat a small nonstick skillet over medium heat (add ghee or oil if not nonstick).
- Add ½ of the egg mixture and swirl to allow the egg to run to the edges of the pan. Once the egg begins to set around the edges, use a silicone spatula to gently pull them away from the sides of the pan, tilting the pan to let the uncooked egg run under the cooked. Let eggs set at the edges again and repeat. Repeat one more time, top with a layer a spinach, turn heat to low and cover. Cook another 30 seconds and remove from heat.
- Remove from pan (transfer to a serving plate) and repeat with remaining egg mixture.
- At the same time you are making your egg “burritos”, gently heat refried beans in a small pot over low-medium heat, stirring occasionally until warmed through.
- To serve, plate one egg “burrito” per plate. Top with a layer of beans (about ¼ cup for each burrito). Roll up like a burrito and enjoy topped with avocado slices.