Eating gluten-free or followingWhole30 guidelinesdoesn’t mean having to skip favorite breakfast comfort food, like a Whole30 breakfast burrito.
Here, we swap out the tortilla for collard greens, using them to wrap a savory, hot filling of potatoes, peppers, and scrambled eggs.
With so many filling vegetables and eggs inside this Whole30 breakfast burrito, you won’t even miss having the tortilla.
Posie Brien/Eat This, Not That!
Makes 2 servings
Ingredients
2 tablespoonsghee1 yellow onion, diced1/4 tsp cumin1/4 tsp garlic powderSalt and pepper, to taste1 cup diced potatoes1 cup chopped bell peppers1/2 cup baby spinach, chopped4 eggs2 large collard green leaves
