1pinchSalt, pepper, and everything bagel seasoningOne sprinkle each
Optional: thinly sliced jalapeño and a side of salsa for dipping
1 Thrive Market coconut wrap (this is the best Whole30/Paleo wrap I’ve found.)
Begin by laying down a piece of aluminum foil (if eating within 2 hours) or parchment paper (if eating later), place your coconut wrap on it, and add the strip of pre-cooked bacon.
Heat a small skillet over medium heat and add avocado oil to the pan.
Add the sweet potato to the pan and allow to cook (1-2 mins if fresh, 2-3 mins if frozen).
Next, add the peppers (including jalapeño if using) and cook for 1-2 mins if fresh and 2-3 mins if frozen.
Finally, add the spinach or kale, stir all veggies well, and allow to wilt for 1 minute.
Transfer veggie mix to the coconut wrap and return the pan to the stove over low heat.
Crack eggs into a small dish, whisk, and add to the pan. Work constantly with a spatula to cook until soft and fluffy.
Transfer the eggs to the wrap and sprinkle with salt, pepper, and seasoning.
Roll the wrap like a burrito but DO NOT fold in the ends of the coconut wrap itself. Instead, fold in the sides of the parchment paper or aluminum foil to retain the contents. If using parchment paper, use 2 pieces of regular tape to ensure the whole thing stays together.
Enjoy immediately (with your side of salsa) or reheat in the microwave for a minute when you’re ready to eat and just tear away the wrapper as you need to to keep the burrito together while you eat!