Eggs to Go
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