Spinach is a low calorie food with tons of nutrients that helps maintain healthy skin and hair.
- ¼ cup cooked veggies: sweet potatoes, zucchini, onions, bell peppers, carrots, potatoes, Brussels sprouts, broccoli, cauliflower
- or eggplant *see note below
- ¼ cup cooked quinoa
- 1-2 eggs
- 1 cup spinach, cooked or raw
- 1 wrap of choice
- Rudi’s gluten free, whole wheat, etc..
- ¼ avocado, sliced (optional)
- 1 T olive oil
- salt & pepper
Method: Preheat oven to 400 ̊F. For the roasted veggies: chop desired vegetables in similar sizes. Toss with just enough with olive oil to coat, salt and pepper to taste and cook for about 25 minutes or until tender and lightly browned. For quinoa, combine one cup of quinoa with 1.5 cups water. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes or until liquid has been absorbed.
Note: This will make more roasted veggies and quinoa than required! Use for the next day, top with a salad or use for your own recipe. Remember, cooking bigger portions make easy and great leftovers.
Over medium-high heat, combine ¼ cup quinoa with ¾ cup of roasted veggies until warm. Add 1-2 eggs and scramble until eggs are fully cooked. Add mixture to large tortilla, sliced avocado and spinach (or eat in a bowl minus the wrap).
Note: You can pre-make these wraps, and they will last in the fridge for up to 5 days! That’s breakfast for the week. Warm in oven at 350 ̊F for 10 minutes or in the microwave for 3-5 minutes, or until warm.
The best way to wrap a tortilla:
- Warm the tortilla in a pan, oven or microwave (easier to work with when it’s warm).
- Put the filling in a row and push it to one side (off centered). Make sure to not overfill!
- Fold the sides on both ends of the filling.
- Holding the folded edges, begin to roll the short end of the tortilla over the filling, towards the middle, making sure to keep the filling from falling out. Roll as tightly as possible.
- Use a paper towel, parchment paper or tin foil to help hold the burrito shape. Serves 1.