Egg Lettuce Wraps

I woke up craving eggs this morning, which is weird for me because I’ve been eating Greek yogurt everyday for who knows how long. So instead of just plopping some scrambled eggs on a plate, I decided to use fresh red leaf lettuce from our garden as a wrap for the eggs. To add a little more flavor, I topped the eggs with my mom’s corn and bean salsa! This salsa is so colorful and full of textures and flavors from all of the different vegetables. Plus, you can bring this salsa to any party; it’s always a crowd pleaser 🙂

Egg Lettuce Wraps

Ingredients

• 2 large eggs ( I used local brown eggs)
• 3 tablespoons corn and bean salsa (recipe below)
• 6 red leaf lettuce leaves (I made 3 wraps and had 2 layers of lettuce for each wrap. Any type of fresh lettuce will work here.)

Directions

• Wash the lettuce with water and dry thoroughly.

•  In a skillet sprayed with non-stick cooking spray, add the eggs. Use a spatula to stir the eggs and cook on medium heat until the eggs light, fluffy and no longer liquidy.
• To build the wrap, take to lettuce leaves and layer them on top of each other to form a bed for the eggs. Top with 1/3 of the eggs and 1 tablespoon of the salsa. Roll up the wrap like a burrito and secure with a tooth pick. Repeat 2 more times.

Corn and Bean Salsa

Ingredients

•  1 red onion, chopped
• 1 large green pepper, chopped
• 3-4 Roma tomatoes, chopped (I highly suggest halving the tomatoes and removing the “guts” or the watery inside of the tomatoes before chopping them. I don’t like my salsa too liquidy)
• 2- 15 ounce cans black beans, drained and rinsed
• 2- 10 ounce cans white corn, drained
• 7 ounces Italian Dressing

Directions

• Combine all of the ingredients into a large bowl. Chill the salsa for 30 minutes to that the flavors can develop.

*This recipe was made for a party to it made probably at least 8 cups of salsa. Feel free to scale down the recipe; however, its so versatile that you can use it with anything.

This breakfast was light yet packed with nutrients and protein. The lettuce added a nice crunch to the meal, which contrasted nicely with the fluffy eggs. My favorite part, though, is the salsa. This too has a lot of crunch from the green pepper and corn. Plus, the Italian dressing adds so much flavor. Any left over salsa can be eaten with chips, added to salads, or used as a topping for chicken, steak, pork, or seafood.