Egg and Veggie Bowl/wrap/muffins
Ingredients
- 3 eggs
- splash of oat milk or regular milk
- pinch of salt/pepper
- olive oil
- brown rice (for bowl)
- 1/2 cup total of black beans, corn (off the cob or frozen and thawed), chopped fresh spinach, cheese of choice (Jennie uses @fieldroast Chao vegan cheese)
- Pinch of salt/pepper
- Olive oil
- Tortillas of choice (for wrap
Preparation
Cook rice according to directions (or you could use leftover)
In a bowl, whisk eggs and milk together
Whisk in veggies, cheese, salt/pepper
Heat medium-sized pan over medium heat
Coat pan with a drizzle of olive oil
Pour in egg mixture and stir occasionally until cooked
Serve eggs on top of rice in a bowl
In a bowl, whisk eggs and milk together
Whisk in veggies, cheese, salt/pepper
Heat medium-sized pan over medium heat
Coat pan with a drizzle of olive oil
Pour in egg mixture and stir occasionally until cooked
Place a scoop of mixture on wrap, top with a little more cheese to help seal it closed and put back in pan cheese side down to help it melt
Preheat oven to 350 degrees
Spray muffin tin with olive oil
In a bowl, whisk eggs and milk together
Whisk in veggies, cheese, salt/pepper
Divide evenly among the muffin tin
Bake for 20-25 minutes until cooked through
Wait 5-10 minutes before removing