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October 27, 2020 <600 calories/serving

Quinoa and Vegetable Egg Wrap “Burrito”

Quinoa, Vegetable, Egg Wrap "Burrito"
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Breakfast
Servings: 6 (click to scale)

Ingredients

  • 3 cup cooked quinoa
  • 12 ea egg
  • 3/4 tsp kosher salt
  • 2 Tbsp canola oil
  • 12 oz fresh cherry tomatoes halved
  • 1 1/2 oz fresh arugula
  • 1/4 cup fresh parsley chopped
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 1/8 tsp ground black pepper

Instructions

  • Cook quinoa according to recipe and set aside.
  • Whisk eggs with 1/2 of the salt. Heat a 12" non stick skillet over medium heat and drizzle in 1 tsp oil for each egg-crepe. Swirl oil in the pan and pour 1/2 cup of the eggs into pan. Swirl pan to evenly coat the bottom and cook until egg is set. Remove from pan and continue to cook each crepe.
  • Mix together cooked quinoa with remaining ingredients. Toss well and hold at room temperature. Stuff each crepe with 1 cup filling and gently roll egg-crepe to form a "burrito".

Nutrition

Calories: 330kcal | Carbohydrates: 24g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Sodium: 330mg | Fiber: 3g | Sugar: 2g
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Categories: <600 calories/serving

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