Breakfast Wraps (Makes 6)
2 Lean Turkey Sausages (Left-overs, yey!)
½ Red Pepper
½ Yellow Pepper
1 cup Black Kale, sliced about ¼ inch wide
2 Garlic cloves
1 cup Mixed Mushrooms (Thank you Fiesta Farms)
In a pan sauté black kale, garlic and mixed mushrooms with ¼ tsp of coconut oil. Meanwhile in another pan sauté red and yellow peppers, and season to taste. I am eating clean so I don’t use olive oil. I used a spoonful of water a few times while cooking the peppers.
In a small non-stick pan heat to med-high add 6 eggs and stir with wooden spoon. I like to treat the eggs like risotto, so keep stirring throughout. Every few minutes, take the pan off the heat and continue to stir, return to heat. Keep repeating until it’s done. I add pepper and chives halfway through. DO NOT ADD SALT. If you add salt while cooking it will end up making the eggs watery. If you need it, add salt after it’s done cooking.
I used whole-wheat tortillas, and portioned out enough of the eggs and the filler for 6 wraps. Then I wrapped them all up and stored in a freezer bag. To reheat I will wrap in paper towel and pop in the microwave for 3-4 minutes.