Collard Green Egg Wraps

Collard Green Egg Wraps:

INGREDIENTS

1. 4 egg whites

2. Small pinch of salt

3. ground black pepper to taste

4. 1/2 small avocado – flesh sliced into sticks

5. 1-2 tbs. sundried tomatoes

6. 1 roma tomato – sliced thin

7. 2 collard green leaves – thick stalk removed

Directions:

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Preheat a small skillet over medium low heat.

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Spray the pan with coconut oil and add egg whites. Add pinch of salt and black pepper.

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Allow the eggs to cook, covered for 3 minutes.

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While eggs are cooking, remove the thick stem from the collard greens and open and slice the avocado, and slice the tomato.

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After 3 minutes, uncover your egg and carefully flip it to the other side.

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Allow egg to cook additional 2 minutes.

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Get sundried tomatoes out and slice anything you didn’t get to in the first 3 minutes.

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Place the collard green leaves so that the large side of one leaf coveres the small side of the other, making a larger area to work on.

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Add the egg white to the collard green leaves. Add avocado, tomato slices and sundried tomato. Add any additional veggies you like.

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To wrap, decide what end you are going to wrap from. Fold over the sides so that your food doesn’t get everywhere when eating it on the go. Then grab the end of the collard green and pull it over the center, while also ensuring the sides don’t come unfolded. This takes practice but once you have the motion, it’s pretty simple. Make sure you cover the filling before pulling the wrap back toward you. Tuck in all the ingredients as tightly as you can then continue to roll forward.