I can’t believe that school starts in a week! It’s time to get organized with before school breakfasts, lunches and dinners. Since my daughter dances everyday after school, my oldest son plays golf, and my youngest son plays football, I have to get my kids day started off on the right foot. They need great fuel from their morning breakfast, and this recipe for Breakfast Wraps is wonderful for families on the go during the week or the weekend. These Breakfast Wraps are loaded with protein, vegetables and carbohydrates and incorporate frozen foods which make my life easier. I love using frozen food, even for breakfast, because frozen fruits and vegetables are typically less expensive and more convenient than their fresh counterparts. They can really trim down on the prep time in my cooking. I know most of my friends tend to forget that frozen foods start out the same as their fresh counterparts, coming from the earth and sea. They are picked at the peak of ripeness and flash frozen, sometimes right on the field, to lock in all the beneficial nutrients and keep them in their perfect, just-picked state. Also, frozen foods are real food. The ingredients are picked in the field and prepared by chefs and the recipes are tested in a kitchen. For more breakfast options, check out the freezer aisle range from low-fat and organic to ultra-indulgent and everything in between. Feel free to add or subtract ingredients from this recipe. My 3 kids love avocado, and edamame beans. You can add your children’s favorites, and I’ll bet you’ll having one yourself. You’ll find more great recipes such as this one on Easy Home Meals.
4 large eggs
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon butter
1 cup black beans, rinsed and drained
11/2 cups frozen edamame beans, thawed
1⁄2 cup frozen corn, thawed
1 small tomato, sliced
1 cup salsa (store-bought)
4 (8-inch) flour or whole wheat tortillas, warmed
1 cup shredded Cheddar cheese
2 avocados, thinly sliced
2 tablespoons chopped fresh cilantro (optional)
1. In a bowl, whisk together eggs, salt and pepper.
2. In a medium skillet, melt butter over medium heat. Sauté eggs for 3 to 4 minutes or until scrambled. Set aside.
3. In a large nonstick skillet over low heat, combine beans, corn and tomatoes. Stir in salsa and sauté for 5 to 10 minutes or until heated and slightly thickened.
4. Place tortillas on a work surface. Divide egg mixture equally in center of each tortilla. Arrange cheese, avocados and cilantro equally over top, if desired. Fold both ends over filling then roll up tortilla. Serve immediately.