Peppery Breakfast Wrap

I get bored easily. This doesn't mean that I can't watch long plays or movies or read long books -- quite the opposite, actually, if the piece is enthralling enough. No -- it's the repetition I can't take. I don't like doing the same thing every day. Nor do I like eating the same thing every day. (The vegetarian, on the other hand, pretty much subsisted on the same 3-5 meals his entire life until we moved in together.) Even as a child, I was never content with having a bowl of cereal every day for breakfast. That might work 1-2 days a week but, after that, I would just pick at it until my indulgent mother got the hint and provided me with something else.

Now that I've made the commitment to my health to have breakfast every day (and now that cereal is off the table for me), I've had to rack my brains to come up with interesting breakfasts that I can make in the mornings that will be protein-rich, healthy and not too time-consuming. When in doubt, I just fry an egg since that takes almost no time and I can pretty much do it in my sleep.

When I get bored, I've found the best thing is to add some vegetables. This also helps in the neverending quest to eat all the produce I buy with the very best of intentions but which always seems to be just a little bit too much for two people to eat. So now I base my breakfasts around whatever vegetable is "on its way out".

This wrap, however, is one of those wonderful egg dishes that can also qualify as "breakfast for dinner". In fact, I made it for our last Monthly Cooking Adventure and everyone devoured them! It was also very easy for entertaining -- I set everything up like a buffet so that guests could make their own wraps, perfectly suiting them to their tastes. We also made rice and chickpeas and some sauteed yellow squash (see what I mean about buying too many vegetables?). The recipe below is for one person; just multiply it by however many people you're serving breakfast to. Bon appetit!

Peppery Breakfast Wrap
adapted from The Skinny Rules

• 1 tablespoon olive oil
• 1/2 cup arugula, chopped
• 2-3 eggs
• 1 teaspoon black pepper, freshly ground
• 1 brown rice flour tortilla, warmed

Over medium heat, heat olive oil in a skillet big enough to hold all your eggs. Add arugula and cook 2 minutes, until wilted. Meanwhile, scramble eggs in a bowl. Season well with plenty of black pepper.

Add eggs to pan, lower heat and scramble (I recommend a plastic whisk so you won't scratch your pan) until they're to your taste. Remove from heat and spoon into tortilla. Roll up and eat!

Links:

• Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese from MyRecipes.com
• Spinach and Egg Breakfast Wrap with Avocado and Pepper Jack Cheese from Health.com
• Potato Pepper and Egg Breakfast Wraps from Finding Joy in My Kitchen
• California Avocado Breakfast Burrito from Hass Avocado