Our favourite healthy AND easy (green) breakfast.
I love food. I love cooking and I especially love eating. I love the conversations had over a warm one-pot meal and the connections formed when you feed others. I love how you can add cucumber to anything in the summer and it becomes a meal. This tenderness to mealtime has transformed in the last 7+ years since I’ve become a parent though.
I need minimal recipes. In terms of time and ingredients, I have very small amounts of the former to peruse the Granville Island and Local Framers Markets for the latter. If I can create something green and edible for a three-year old with ingredients that I already have, that’s okay by me!
I’m quite proud if this wrap. I should probably be embarrassed that I have been preparing these for years and only very recently figured out the best way to do it (for both taste and cleanup). This is probably also one of the only recipes in my arsenal that I actually made up, I usually improvise from a beautiful recipe from one of my favourite bloggers that turns out looking “realistic” .
This can be done with kale or broccoli or a mix of both. I usually prep my kale but cutting it up, washing it, shaking it mostly dry and then storing in a jar. It lasts for a week this way. And is ready when I am not in the early morn’.
I use Food for Life brand brown rice wraps in these as I like that they are gluten free and without any weird oils, but they are a fussy wrap to use. Fact : They will only bend when warm. So heat up that cast iron while your prepping your veg!
Green Breakfast Wraps (3 wraps - feeds 2-4)
Ingredients
Food for Life brand Brown Rice Wraps - or a wrap you like
one bunch of kale or a big head of broccoli
6 eggs
salt (just always)
optional leek or green onion
1. Heat up a 9 inch cast iron on medium low heat. When warm add a wrap. Do not use oil.
2. Finely chop or pulse in blender, broccoli florets - this is where you can add some leek.
3. In a small bowl crack 2 (only 2!) eggs and whisk with a fork. Add about one cup of broccoli mixture to eggs and salt and mix well.
4. Place on one side of warmed wrap. The greens should keep the egg from running out the sides.
5. Fold wrap over in half so it resembles a quesadilla.
6. Continue with next 2 eggs and another cup or so of greens.
*Do not be tempted to blend the egg with the greens in the blender, it will run out of the wrap!
These also are fairly decent to eat on-the-go if necessary!
