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
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.
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.
Step 3
Add the sliced mushrooms and fry for an additional 2 minutes until browned.
Step 4
Add the chopped tomato and half of the salt. Cook until the tomato has softened, about 1 minute.
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.
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.
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.
Step 8
To prepare the wraps, lay 2 leaves down on a cutting board, overlapping in opposite directions.
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.
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
