The Egg-uritto.

I present: the Egg-uritto. Egg-stuffed, egg-wrapped, egg-brushed, dipped in egg burrito. This 100g+ protein breakfast would fuel my clients in the NBA & NFL.

The Egg-urrito.

Makes: 1

The type of protein-stacked breakfast I make for my professional athlete clients when they need serious fuel. Plus, it’s far more fun than a monstrous 18-egg omelette (& way more satisfying). Breakfast, but make it unapologetically egg-scessive.

Ingredients:

• 10 large eggs

• 4 six-inch or 2 eight-inch egg wraps

• 1 tablespoon olive oil, divided

• 1/2 red onion, finely diced

• 1/2 cup cherry tomatoes, halved

• sea salt, to taste

• freshly-ground black pepper, to taste

• chopped fresh parsley or chives, for garnish

Instructions:

1. Crack 3 eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully combined.

2. Heat a nonstick skillet over medium heat and add 1/2 tablespoon olive oil. Add the red onion and cook until softened and translucent, about 2 minutes.

3. Add the cherry tomatoes and cook just until blistered, about 1 minute.

4. Reduce the heat to medium-low and pour in the whisked eggs. Gently stir with a spatula, forming soft curds. Cook just until barely set and still creamy, then remove from the heat.

5. Wipe out the skillet and return it to medium heat. Add the remaining 1/2 tablespoon olive oil.

6. Crack 1 egg directly into the pan and cook sunny-side up until the whites are set and the edges are crispy, about 2 to 3 minutes. Season lightly with salt.

7. Warm the egg wraps in a clean nonstick pan over low heat just until pliable, about 20 to 30 seconds per side.

8. Spoon the soft scramble into the center of each warm egg wrap, fold tightly like a burrito, and return seam-side down to the pan. Cook until lightly golden and warmed through, turning once.

9. Slice the egg wrap in half and serve with the crispy sunny-side egg on the side. Finish with freshly ground black pepper and chopped parsley or chives.

10. Enjoy you egg lover, you!

    

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