Vegetarian Dairy-Free Breakfast Wrap

This is an off the wall breakfast burrito or wrap. It’s also for pea lovers. Makes 4 small wraps or two large wraps.

Ingredient’s:

1 cup of Peas. I used frozen from Costco.

2 tablespoons chopped onion.

2 tablespoons chopped bell pepper

2-3 tablespoons olive oil

3 raw eggs or substitute with soft tofu to make vegan.

Handful of greens. I used a mix of kale and spinach.

1 small Avocado

Salt and pepper to taste.

Hot Sauce

Wheat Flour Tortillas. I had 4 small tortillas on hand. You can used two large tortillas as well.

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Directions:

In a large heavy skillet heat olive oil to medium heat; sauté onion and bell pepper until crisp; add peas and seasonings of your choice. I added salt, pepper and garlic powder. Sauté fresh greens to your preference. I like crunchy veggies.

Crack open eggs, and place in skillet. I don’t whisk my eggs. I’m a fan of Texan-style eggs when you scramble them into the pan. Maintain skillet at medium heat. Cook and stir until eggs are thickened and no liquid egg remains; scramble with all veggies. Remove from heat. Warm the flour tortillas in a skillet.

Spoon about 1/4 cup egg mixture onto center of each tortilla; top with avocado and hot sauce. Roll into burritos or fold into a taco.

I hope you try my recipe!