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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