Starting my day with an egg white collard wrap makes me feel like I am the queen of healthy living. I mean just look at this – it screams yummy healthy breakfast all over it! I’m quickly gaining appreciation for collard greens to wrap my food in – they turned my usual egg white breakfast into a portable and even healthier option.
Although the collard green may not get as much attention as kale, that doesn’t mean it’s not worth trying! I genuinely love using this veggie I once thought could only be enjoyed after hours and hours of cooking! Well throw that right out the window and enjoy these collard greens raw paired with egg whites and avocado for the most stellar way to start your day!
I absolutely must start my day with protein. If I don’t, I’m a ravenous monster all day long. And this sometimes even follows me into the next day 🙁 So I have to have a decent breakfast or you can just go ahead and call me cookie monster for the rest of the day. And let’s be honest, I’m not going to accomplishing any of my fitness goals stuffing my face with cookies, even these Chocolate Chunk Walnut cookies lose their healthy appeal if I eat more than lets say oh 5 a day 🙂 So a healthy breakfast it is.
I normally have a green smoothie in the summer time, but this brightly colored collard green wrap might just change that routine up as well. The colors are so appetizing and the combination of the fats from the avocado and the protein from the egg whites is such a satisfying breakfast option. Plus, this only takes about oh 5 minutes to put together since we are just cooking the eggs up and slicing some avocado. Win win in my book!
Collard Greens are in the same group and are genetically similar to kale and spring greens. This group also contains familiar veggies like broccoli and cabbage. Did you know that collard greens actually comes from the word for wild cabbage plant, “colwort”. I know I didn’t, thanks Wikipedia!
Collard greens are usually considered a fall or winter vegetable to me but they are available all year. I can’t wait to add them to my summer repertoire of healthy eating!
Collard greens are full of vitamin C, fiber and are quite low in calories. They are also a source of Vitamin K, (note: some people on blood thinning medications may need to moderate their daily Vitamin K consumption).
Want to learn about how amazing eggs are? Check out the Crustless Quiche!
I like to use a 8 inch ceramic skillet (affiliate link) with a cover to make my egg whites. I don’t stir my egg whites I just let them cook uniformly in the skillet, making them easier to wrap up.
When wrapping the collard wrap, if you are not on the go or serving these to a bunch of people at once, you might want to use toothpicks (affiliate link) to hold these together. I would suggest the bright plastic ones so people don’t accidentally bite down on the toothpick. That’s only happened to me about a million times.
Fill this egg white wrap with anything you like! Maybe you eat bacon or fakin bacon and love that with your eggs, just cook it up,stuff it in the center, and wrap it up! These are super yummy and you can make them any way you choose
I hope you enjoy this as much as I did!
- 4 egg whites
- Small pinch of salt
- ground black pepper to taste
- ½ small avocado, flesh sliced into sticks
- 1-2 tbs. sundried tomatoes
- 1 roma tomato, sliced thin
- 2 collard green leaves, thick stalk removed
- Preheat a small skillet over medium low heat.
- Spray the pan with coconut oil and add egg whites. Add pinch of salt and black pepper.
- Allow the eggs to cook, covered for 3 minutes.
- While eggs are cooking, remove the thick stem from the collard greens and open and slice the avocado, and slice the tomato.
- After 3 minutes, uncover your egg and carefully flip it to the other side.
- Allow egg to cook additional 2 minutes.
- Get sundried tomatoes out and slice anything you didn't get to in the first 3 minutes.
- Place the collard green leaves so that the large side of one leaf coveres the small side of the other, making a larger area to work on.
- Add the egg white to the collard green leaves. Add avocado, tomato slices and sundried tomato. Add any additional veggies you like.
- To wrap, decide what end you are going to wrap from. Fold over the sides so that your food doesn't get everywhere when eating it on the go. Then grab the end of the collard green and pull it over the center, while also ensuring the sides don't come unfolded. This takes practice but once you have the motion, it's pretty simple. Make sure you cover the filling before pulling the wrap back toward you. Tuck in all the ingredients as tightly as you can then continue to roll forward.
What about you?
- What is your favorite breakfast?
- Do you have a “go to” breakfast for every season?
- Do you use collard greens as wraps as well?
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