January 12th 2024
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This is a versatile and nutrient-dense recipe you’re going to want to make again and again. Use them with any of your favorite toppings—for these photos I used scrambled eggs, tomatoes, avocado, and sheep’s feta for a savory breakfast wrap.
Arugula provides a peppery flavor along with calcium, potassium, folate, and vitamins A, C, and K. It’s also an excellent source of phytochemicals like flavonoids and glucosinolates that can scavenge free radicals and offer anticancer properties.
Eggs help bind these wraps together without flour and offer some protein, as well as choline which supports the brain and nervous system, playing an important role in regulating memory, mood, muscle control, and more.
Enjoy!
Wishing you health and happiness,
Mark Hyman, MD
Ingredients:
- 3 heaping cups baby arugula
- 3 ounces chives
- 4 large pasture-raised eggs
- 1 tablespoon psyllium husk
- ½ teaspoon sea salt
- Avocado oil spray
Method:
1. Place a non-stick skillet over medium heat.
2. Add arugula, chives, eggs, psyllium husk, and sea salt into a high-speed blender and blend until smooth.
3. Spray the skillet with avocado oil and heat, once hot add about ¼ cup of blended eggs onto the skillet and swivel the skillet to create a “crepe” like shape. Cook each side for 30 seconds and continue with the remaining batter for a total of 6 wraps. Add more oil to the skillet if needed.
4. When ready to serve, add any desired toppings. Enjoy immediately or store in the fridge for up to four days, reheating in a skillet for 15 seconds or so before serving.
Nutritional analysis per serving: Calories: 104, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 123mg, Fiber: 3g, Protein: 6g, Carbohydrates: 5g, Sodium: 290mg, Sugars: 1g, Net Carbs: 2g
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