it’s a wrap

day two: added tabasco

So. This isn’t much of a recipe, but I feel like I have to post it since I’ve eaten this egg and avocado wrap four times in the last week. Yeah– it’s that good! And a super fast meal to make for breakfast, lunch or, dare I say, brunch.

day 3: with goat cheese

It’s endlessly customizable: a handful of baby spinach leaves would boost the nutrient content and I’ve used a variety of cheeses from shredded Mexican blend to goat cheese crumbles. I think the key for me is the habanero lime tortilla (a Trader Joe’s specialty), but any flour tortilla would do.

day one: the original

egg and avocado wrap
printer-friendly recipe
makes 1 wrap

Pat of butter
2 eggs, beaten
Salt & pepper
8″ flour tortilla
1/2 avocado
2 tablespoons cheese
Tabasco sauce, optional

Melt the butter in a medium pan over low heat. Add the beaten eggs and season with salt and pepper. Stir the eggs with a spatula in the pan until cooked through and season with salt and pepper to taste. While the eggs are cooking, place the tortilla on a plate. Scoop the avocado half onto the tortilla and gently mash and sprinkle a little salt on top. Add the scrambled eggs to the tortilla and top with cheese and Tabasco sauce, if using. Roll up the wrap like a burrito and enjoy!

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