Tuesday, October 5, 2010

Egg Salad Wrap

Lately I have been enjoying an egg salad wrap for breakfast. I believe that the raw beets and feta cheese are what makes this breakfast so great!

-2 scrambled eggs, fried in coconut oil, with lots of fresh dill.
-Use lasts nights salad, to make this easy.
-fresh spinach, kale, romaine lettuce, beets, radishes, mushrooms, peppers, sprouts, zucchini, and any other veggie you'd like.
Place a bit of salad on a pita, or wrap, and then put the eggs on top. Dose with 1-2 Tbsp Mediterranean greek dressing, and sprinkle braggs sea kelp delight seasonings, fresh ground pepper, and sea salt on top.
Wrap it up, and eat it.

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