Egg Omelette Wrap with Sunflower Microgreens & Salsa

Whip up a super, healthy breakfast option in minutes

Egg Omelette Wrap with Sunflower Microgreens & Salsa

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 4 Medium eggs

• 2 tsp. butter

• 1/4 tsp. sunflower microgreens powder

• 1/2 tsp. dill weed

• 1 tsp. onion powder or dried onion

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 2 medium sized tortillas of your choice

• 2-4 Tbsp salsa

• 1/4 cup whole sunflower Microgreens (optional for garnish)

Directions

In a bowl, scramble the four eggs and add dill, onion, salt and pepper. Mix

well. Heat medium size frying pan or omelette pan and melt butter until sizzling. Tilt pan

so butter covers sides. Pour egg mixture over greens. Cook until eggs set. Using a

spatula, flip eggs over to complete cooking. Remove from heat. Warm flour tortillas on

stove or in microwave. Place ½ omelette on one tortilla and put ½ of the remaining

sunflower greens on eggs. Do the same with the other tortilla. Drizzle -2 Tbsp. of salsa

over eggs.