Savoury sauteed vegetables in a delicious gluten-free wrap!
This filling and delicious breakfast wrap is fun and easy to put together!
~ Gluten & Dairy Free ~
Recipe makes 1 large breakfast wrap
1 gluten wrap
1-2 large eggs
1 tbsp coconut milk
Dash of dried basil and black pepper
Choose your toppings:
1/4 cup chopped peppers
1/4 cup onion chopped
1/4 cup mushrooms
A handful of chopped spinach
3 cherry tomatoes sliced
1/4 cup vegan cheese grated
1 tsp nutritional yeast
1. Chop vegetables of choice. In this wrap, I used peppers, mushrooms and onion. Spray a frying pan with coconut oil and saute vegetables until tender.
2. In a small bowl whisk eggs and milk, dried basil and pepper. Pour eggs over sautéed vegetables. Let cook, lightly stirring.
3. Fill gluten-free wrap with egg mixture. Top with vegan cheese, I like Emborg Plant-Based Mozzarella Shreds.
5. Fold in half and place on a panini grill or lightly sprayed frying pan. Then cut in half or thirds. Serve warm.