Scrambled Egg Wrap

This is an easy recipe that delivers BIG plants. Ground flaxseed is used as an egg substitute in vegan diets, so it hides easily here.  If you use a baby greens mix, such as “Power Greens,” etc., you will up the plant diversity effortlessly.

Most salsas contain 5-6 plants, so you’re ahead of the game to begin with (the goal is 5 plants per meal). When you add coffee, tea or juice, flaxseed and greens, you’re starring in your own microbiome summer blockbuster.

Scrambled Egg wrap

 2 tsp olive oil

2 eggs

1-2 teaspoons ground flaxseed

Handful of greens (I used a mix of kale, baby chard and spinach)

1-2 TBLSP salsa

2 TBLSP grated cheddar

1 flour tortilla wrapper

Warm the oil and crack the eggs directly into the pan. Add the ground flaxseed and move the eggs around a little. Add a handful of greens and cook until they reach the desired doneness. Top with salsa and warm through. Spoon onto a flour tortilla and top with cheese. Fold and enjoy!