As a mom of three boys who wake up wanting to eat before their toes hit the floor, I know all about the necessity of this meal. I, myself, am terrible about eating breakfast. I know, I know…”it’s the most important meal of the day”. Growing up, my mom would force me to eat in the morning before school. “You need to feed your brain!” she would say, but breakfast that early in the morning made me feel sick and it never became part of my routine.
It’s not that I don’t enjoy the meal itself. My husband is an amazing cook, and breakfast is one of his specialties. On any given weekend, I can wander into the kitchen and know he has whipped up something amazing that I will happily devour (at a more realistic hour). A late breakfast or brunch at a restaurant never takes much convincing.
Now that I am almost 40 and trying to get myself back together after a stressful year of losing my mom, I know that eating breakfast is a must for my metabolism and getting fit and healthy again. I’m not sure how I stumbled upon making the following dish, but I guess the stars were aligned with what I was craving one morning and what was in the fridge. Especially the fresh (Chipotle) salsa from Whole Foods that I can’t get enough of. So, here it is; the one breakfast I look forward to eating before 8am every weekday morning.
3 tbsp olive oil (slightly more if needed during sautéing)
1 tsp garlic
1/4 onion (more or less if you prefer)
1 whole grain tortilla (or GF if preferred)
1 whole egg & one egg white
1 cup of baby spinach or mixed greens (I love Trader Joes Power Greens Mix!)
Salt & pepper
4tblspoons or less cup low fat shredded cheese (optional)
Salt & pepper
Sunny Paris Seasoning- By Penzy’s Spice (this is a shallot based spice that is amazing on EVERYTHING!!) or use a little garlic or onion powder of your own.
Sriracha Sauce (optional)
In a frying pan, use 1 tablespoon of the oil to lightly crisp the tortilla so that it will be pliable enough to fold over later. Set aside on a piece of paper towel to absorb any excess oil.
If you choose to add cheese, sprinkle it on one half of the tortilla so that it will warm and melt slightly
Add the remaining 2 tablespoons of olive to the pan and sauté onions on medium heat until translucent. Turn the heat down slightly and add garlic so it doesn’t burn.
Next add in your greens and a little s&p and sauté until greens are cooked and wilted
Push greens and onion/garlic mixture aside and add in your eggs
Scramble it all up and add in your ‘Sunny Paris” seasoning or seasoning of choice, if you choose
After eggs are cooked, add the scramble mix on top of the cheese on the tortilla and layer with fresh salsa
Gently fold over and add a drizzle of sriracha if desired