Breakfast: The most important meal of your day.
Happy Cinco de Mayo weekend, friends!
After a fun Friday night reconnecting with old Microsoft friends, I woke up this morning ravenous. Looking in my fridge, I realized there were only leftover ingredients from this recipe and a carton of eggs, so I decided to whip up a last minute breakfast recipe.
Recycling your ingredients is a green way to avoid food waste. I try to make a habit of using everything in my fridge to help make every dollar go an extra meal and you don’t have to feel guilty for being wasteful.
Another perk about this recipe is that it’s really simple. First, warm your flatbread pita bread in the toaster oven for about 5 minutes at 300 degrees. In a separate pan, lightly heat chopped chicken in olive oil for a couple of minutes (assuming you are using ready-made chicken, otherwise cook longer as needed), then add 1-2 eggs. Cook for approximately 3 minutes, then flip your egg and chicken “flat omelet” concoction to cook the other side.
Add the flat omelet onto your flatbread or pita bread. While you’re feeling good about re-using ingredients, make your recipe even more green with arugula, green onions, and guacamole. Green foods = super foods, which you can use to fight those wrinkles early on. Plus, they just taste really good.
Enjoy your green and healthy breakfast to kick off your Saturday doing whatever it is that you love to do. I like to use my Saturday mornings to catch up on my reading next to this snooch.
And because it’s Cindo de Mayo, you can pair with this amazing rose from Tavosa in lieu of mimosas. Weekends are so fun, aren’t they?
Green Breakfast Wraps
+ 2 pieces of flatbread or pita bread
+ 4-5 strips of ready-made chicken breast from Trader Joes
+ 2-4 eggs (1 or 2 eggs per serving)
+ 1/4 cup green onion
+ 1/2 cup arugula
+ guacamole (recipe here)