Add vegetables for breakfast or at a luncheon.
Serves 4
2 cups (260 g) organic spinach
8 organic eggs
1 cup (130 g) Greek yogurt or a dairy free yogurt
2 small or 1 large organic squash, eg. butternut, kabocha, or hubbard peeled and diced
5 Tbs. (75 ml) avocado oil
minced organic garlic cloves
2 tsp. (10 ml) organic lemon juice
cumin
coriander
turmeric
chives
shallots
1. Blend the spinach and 4 eggs in a blender.
2. Heat a skillet with the 2 Tbs. (30 ml) oil on medium.
3. Pour fourth of the egg mixture, cook 3-4 minutes.
4. Flip over, cook several more minutes.
5. Remove and set aside.
6. Repeat to make four wraps.
7. Heart the skillet with 2 Tbs. (30 ml) oil on medium-high.
8. Sauté the squash with the cumin, coriander, and shallots, for about 8 minutes.
9. Remove and set aside.
10. Add 2 tsp. (10 mil) oil to the skillet.
11. Scramble the other 4 eggs.
12. Whisk the yogurt, lemon juice, garlic, chives, and turmeric.
13. In each wrap, add extra spinach on top of the spinach-eggs, scramble eggs, and squash.
14, Roll each one.
15. Cut in half and top with the yogurt sauce.
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