glutenfree

Instructions

1. Turn the flame onto medium/high heat, then pour in 2-3 tablespoons of oil. The skillet should be hot but not smoky.
2. Prep:
3. Whisk 3 eggs, add in the Dill Weed and Black Pepper (*Optional: cut your mushrooms, green onion or olives and place the ingredients into separate bowls).
4. Completely cover the Brown Rice Tortilla or use your favorite Tortilla with the Garlic Spread-Dip or Hummus.
5. Test your oil by dropping a small drop of your egg to see if it starts to cook (If the egg starts to crisp on the edges, pour in half of your egg mixture into the skillet and begin moving it in a circular motion).
6. Immediately, place the garlic spread-dip side of the tortilla directly on top of the fried egg.
7. Apply slight pressure for the egg to adhere to the Garlic Spread-Dip.
8. Start rotating the tortilla and egg in a circular motion for 15 seconds
9. Let the egg cook but don’t let it brown.
10. Using a spatular flip the tortilla and egg over and now allow the tortilla to cook until golden brown.
11. Sprinkle your favorite cheese.
12. Once the tortilla is cooked, carefully place it on a flat plate and begin to roll it into an egg roll form. Using a napkin to help with the heat, roll tightly.
13. Cut diagonally, to see the layers of the Breakfast Egg Roll (Don’t worry, it took me 3 times to master this dish :).