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| Italian ~ Mexican ~ American ~ Breakfast Burittos |
These meatless/dairy free breakfast burritos have 12 grams of protein and 179 mg of calcium. Not a shabby start to the day for a breakfast without meat or daily. Eggs cooked in olive oil and topped with balsamic vinegar is a traditional breakfast staple in Italy. Now throwing this into a tortilla adds a little Mexican flair. The fusion of both makes this completely American.
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| Fresh Kale from my garden |
Kale - about 1-1/2 cups
Minced Garlic 1-2 cloves
Olive Oil - 1 Tbsp total
Sea Salt & Freshly Ground Black Pepper - to taste
2 Eggs - Scrambled
1-2 Gluten Free Tortillas (depending on size)
Sauté your kale with olive oil over med-high heat until slightly wilted. Add in the minced garlic and sauté for an additional minute. Drizzle with Balsamic Vinegar and cook for an additional 30 seconds - minute, just enough to cook off some of the vinegars sharpness. Drop heat to medium, add another drizzle of olive oil and add in two scrambled eggs seasoned with sea salt and freshly ground black pepper. Cook until finished, remove from heat and set aside. In the same pan drizzle with olive oil and cook your GF tortillas (I used corn) until done. If dairy is not an issue you could at this point top your tortillas with a sharp Italian cheese like, Parmesan, Romano or Asiago. (This will only help up your calcium intake) Add your eggs and then top with a drizzle with an aged Balsamic Vinegar.
ENJOY! © Gluten Free in GB
