Now that Spring is here and the weather is warming up, I like to take my workouts outside. My favorite place to jog has a 6-mile track that runs around a lake to have that energy that I need to finish the track, I will switch to a high protein diet for more energy, I can burn more calories and boost my metabolism.
This recipe is easy to make, and you can take it on-the-go. You can swap out the vegetables for whatever you have available in your refrigerator. It does not matter if the vegetables are fresh or frozen. You can mix them up. When I buy frozen vegetables, I look for the ‘freshly picked’ vegetables. I opted out for a protein wrap but feel free to use your favorite. Summer is around the corner, so, you know, I am watching those calories too.
Vegetable Breakfast Wrap Roll (1 serving)
½ c Kale, frozen or fresh
1 medium red pepper, diced.
1 garlic clove minced or grated.
2 tbs Olive oil
1 Protein Wrap (optional)
Salt and pepper to taste
In a small bowl, crack the eggs and mix.
Heat up a skillet, medium heat, add the oil. Dice red peppers. When the pan is hot, add the peppers, kale and cook for about 5 minutes until the peppers are soft. Add salt and pepper to taste. Add eggs, cover with a lid, and cook for about 3 minutes until the eggs are done.
Lay the wrap on a cutting board. Add the eggs on half of the wrap. Roll the wrap and cut in half. Enjoy!
If you want to see how I made this recipe, follow me on tiktok @casadediana, Twitter @SabateDiana