Saturday, January 4, 2014

Breakfast Burrito in Lettuce Wrap

Melt 1 tbsp natural organic unsalted butter in pan. Add diced organic potatoes on medium heat, cover, and cook for 5 minutes. Stir potatoes, and cook for 10 minutes. Continue this process until potatoes are tender. Scramble 2 organic cage-free eggs. Place potatoes, eggs, Organic Valley Shredded Cheddar, diced organic tomatoes, organic spinach, sea salt, and 100% natural ketchup with no high fructose corn syrup on a large piece of organic lettuce. Wrap into a burrito and enjoy!!

For those who can’t stand long, sit while waiting for the butter to melt, and in between stirring the potatoes.

If you prefer a tortilla, then I suggest Sonoma All Natural Gluten Free Wraps.

If you are dairy free, then you can substitute organic tofu for the eggs, and Daiya Shredded Cheddar for the Organic Valley Shredded Cheddar.

More ingredients to stuff your burrito…
  • Diced organic bell peppers
  • Diced organic jalapenos
  • Diced organic onions
  • Amy’s Salsas
  • 505 Organic Green Chile Sauce