Brainy Breakfast Burrito

Nutrition Facts
Brainy Breakfast Burrito
Amount per Serving
Calories
311
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
213
mg
71
%
Sodium
 
218
mg
9
%
Carbohydrates
 
25
g
8
%
Fiber
 
7
g
29
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 1

Ingredients:

  • 1 whole egg
  • 1 egg white
  • 1 teaspoon coconut butter or raw organic butter
  • 1 leek cut in half moons (white part only)
  • 1 garlic clove minced
  • 1/4 cup red bell pepper chopped
  • 1/4 cup crimini mushrooms sliced
  • 1/4 cup broccoli chopped
  • leaves romaine/Iceberg lettuce (or coconut wrap)
  • 1 tablespoon salsa
  • 1/4 avocado sliced
  • 1 coconut wrap curry or plain (optional)

Directions:

  • In a small bowl, whisk egg and egg whites.
  • In a medium skillet, heat coconut butter over medium heat.
  • Add leek and garlic to the skillet, and sauté for 1 minute.
  • Add bell peppers, mushrooms, and broccoli to the skillet, and cook for 2 to 3 minutes.
  • Add eggs to the skillet, and stir until cooked through.
  • Double up romaine leaves and spread with salsa. Top with avocado. Wrap egg mixture in romaine lettuce leaves.
  • If using coconut wraps, warm in the microwave for 20 seconds. Spread each wrap with 1 tablespoon of salsa, divide egg mixture, and top with sliced avocado. Roll up and serve immediately.

Notes:

In the Amen household, we typically “go green” when we eat burritos. That means we use romaine lettuce leaves as a wrap to increase veggie intake and cut calories. If you prefer tortilla style, use a coconut wrap (curry or plain) for extra nutritional value.
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