Brainy Breakfast Burrito
Servings
1
Servings
1
Ingredients
  • 1whole egg
  • 1 egg white
  • 1teaspoon coconut butter or raw organic butter
  • 1 leekcut in half moons (white part only)
  • 1 garlic cloveminced
  • 1/4cup red bell pepperchopped
  • 1/4cup crimini mushroomssliced
  • 1/4cup broccolichopped
  • leaves romaine/Iceberg lettuce(or coconut wrap)
  • 1tablespoon salsa
  • 1/4 avocadosliced
  • 1 coconut wrapcurry or plain (optional)
Instructions
  1. In a small bowl, whisk egg and egg whites.
  2. In a medium skillet, heat coconut butter over medium heat.
  3. Add leek and garlic to the skillet, and sauté for 1 minute.
  4. Add bell peppers, mushrooms, and broccoli to the skillet, and cook for 2 to 3 minutes.
  5. Add eggs to the skillet, and stir until cooked through.
  6. Double up romaine leaves and spread with salsa. Top with avocado. Wrap egg mixture in romaine lettuce leaves.
  7. 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.
Recipe 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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A powerful, higher-dose daily regimen of 3 essential supplements for extra-strength brain, memory, and body health. Get 21% OFF with coupon code TANA21 at checkout.

 

 

 

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Brainy Breakfast Burrito
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Servings
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)
Servings
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)
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a small bowl, whisk egg and egg whites.
  2. In a medium skillet, heat coconut butter over medium heat.
  3. Add leek and garlic to the skillet, and sauté for 1 minute.
  4. Add bell peppers, mushrooms, and broccoli to the skillet, and cook for 2 to 3 minutes.
  5. Add eggs to the skillet, and stir until cooked through.
  6. Double up romaine leaves and spread with salsa. Top with avocado. Wrap egg mixture in romaine lettuce leaves.
  7. 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.
Recipe 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.

 

Brain & Body Power Max
A powerful, higher-dose daily regimen of 3 essential supplements for extra-strength brain, memory, and body health. Get 21% OFF with coupon code TANA21 at checkout.