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Eggs to Go


4 Eggs

4 Egg whites

3 tablespoons of plain whey protein powder

¼ teaspoon freshly ground black pepper

¼ teaspoon of paprika

2 tablespoons of extra virgin olive oil

2 cups chopped greens such as spinach or kale

4 soft corn tortillas


- In a small bowl, whisk together eggs, egg whites, protein powder, pepper, and paprika. Set aside.

- Warm a large ceramic coated or cast iron skillet over medium high heat and add 1 tablespoon of oil. Add the greens and cook for 1 to 2 minutes, turning often, until greens wilt.

- Put skillet to medium-high heat and add the remaining 1 tablespoon of oil and then the egg mixture. Cook for 2-3 minutes, stirring often, or until the eggs start to scramble. Add the greens and stir, cooking for 1 minute, or until the eggs are cooked though.

- Set each tortilla on an 8” x 8” sheet of foil. Divide the eggs between the tortillas. Fold the tortillas and wrap the foil around them.

From Gut Balance Revolution by Gerard E. Mullin

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