Recipe makes 1 large breakfast wrap 

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1 gluten wrap 

1-2 large eggs

1 tbsp coconut milk

Dash of dried basil and black pepper

coconut oil

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 

Ham chopped

1/4 cup vegan cheese grated 

1 tsp nutritional yeast

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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.

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2. In a small bowl whisk eggs and milk, dried basil and pepper. Pour eggs over sautéed vegetables. Let cook, lightly stirring. 

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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. 

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