Ingredients
- 4 large collard leaves
- 1 tablespoon olive oil or avocado oil, divided
- 1 jalapeño pepper, seeded and thinly sliced
- 6 button mushrooms, stems removed and thinly sliced
- 1 medium tomato, diced into 1-inch cubes
- ½ teaspoon sea salt, divided
- 4 large pasture-raised eggs
- ⅓ cup parsley, finely chopped
- 1 small avocado, thinly sliced
Method
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Step 1
Place the collard leaves into a large bowl with hot (not boiling) water and soak for about 5 minutes while preparing the rest.
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Step 2
Heat a nonstick frying pan over medium heat and lightly coat with half of the oil. Add the jalapeño and fry for 2 minutes.
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Step 3
Add the sliced mushrooms and fry for an additional 2 minutes until browned.
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Step 4
Add the chopped tomato and half of the salt. Cook until the tomato has softened, about 1 minute.
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Step 5
Transfer the veggies to a bowl and prepare the eggs. Crack the eggs into a large mixing bowl along with the parsley and remaining salt. Beat with a fork until well combined.
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Step 6
Heat the pan over medium heat and use the remaining oil to grease the pan. Once hot, pour in the eggs and cook for a few seconds before scraping the sides using a spatula. Continue folding the eggs with the spatula while cooking until the eggs are mostly set.
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Step 7
Remove the collard leaves from the warm water and pat dry with a kitchen towel. Cut away the thick center stem using a knife.
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Step 8
To prepare the wraps, lay 2 leaves down on a cutting board, overlapping in opposite directions.
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Step 9
In the center of the leaves, add half of the avocado, then half of the veggies, followed by half of the scrambled eggs. Repeat this process with the remaining ingredients.
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Step 10
Wrap the filled collard leaves up like a burrito and enjoy immediately!
Nutritional analysis per wrap: Calories: 366, Total Fat: 28g, Saturated Fat: 6g, Cholesterol: 370mg, Sodium: 460mg, Carbohydrates: 16g, Fiber: 9g, Sugars: 4g, Protein: 18g, Net Carbs: 6g