I love breakfast, especially on weekends when you have time for a leisurely morning meal.  It doesn’t have to be gourmet, either.  If you typically reach for yogurt and granola, whole grain toast with a schmear of peanut butter, oatmeal with berries or scrambled eggs on an English muffin, let’s get creative and “Break Out of Breakfast Boredom” in conjunction with this month’s Recipe Redux theme.

Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!

Today, I am going to take my ordinary scrambled eggs and create a tasty omelette wrap with garlic, red onion, smoked paprika and cheddar cheese over a bed of arugula all tucked into a soft whole grain wrap.  The nice thing is you can take this easily on-the-go, it’s a simple one-hand meal and you can save half for later, too.


I love eggs for breakfast or any meal for that matter. There are so many ways to make them: soft-boiled. hard-boiled. scrambled. sunny side up. fried. poached. baked. The egg whites offer the protein; the yolks offer the fat, plus fat-soluble carotenoids, lutein and xeaxanthin - both deposit in the retina of the eye fending of macular degeneration.  (So the yolk of the egg is a good thing to eat - don’t toss it out!)


For this egg dish, I am simply using some veggies and herbs I have around my kitchen.  As you can see I am grabbing red onion, garlic, smoked paprika, shaved cheddar cheese, arugula, whole wheat wraps, plus eggs, of course.  It super simple to whip this up.




Serves 1 


2 eggs, cracked and whisked

1 Tablespoon extra-virgin olive oil

1/2 small red onion, diced

2 garlic cloves, minced

1 teaspoon smoked paprika

2 Tablespoons cheddar cheese, grated

1 large whole grain wrap

2 small tomatoes, diced


Crack eggs into a small bowl and whisk until well-blended.  Set aside.

On the stovetop over medium heat, in a small omelet pan, add olive oil, red onion and garlic, saute for a few minutes.  Pour in the eggs, add the paprika and cheese.  Allow to cook for a minute.  Using a spatula, loosen the edges until the center solidifies and flip one side over the other.  Cook for another minute and slide omelet from the pan onto a bed of arugula on a whole grain wrap. Top with tomatoes.  Fold wrap over omelet and cut in half, if desired.  Enjoy!

Nutrition Information (per serving): Calories: 556, Total Fat: 36 g, Saturated Fat: 11 g, Trans Fat: 0 g, Cholesterol: 452 mg, Sodium: 569  mg, Carbohydrates 34 g, Dietary Fiber: 26 g, Sugars:  4 g, Protein 25 g

Enjoy eating simply (for breakfast!),


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