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Gut-Friendly Spinach & Feta Breakfast Wraps

Gut-Friendly Spinach & Feta Breakfast Wraps

Recipe Includes: PROBIOGEN Allergy Defense

INGREDIENTS

10 large eggs

½ lb. baby spinach

4 whole-wheat tortillas (burrito sized)

½ pint grape tomatoes, sliced in half

Ghee

Sal & pepper to taste

6 capsules Probiogen Allergy Defense Probiotics

 

DIRECTIONS

  1. In a large bowl, whisk the eggs until the whites and yolks are completely combined. Place a large skillet over medium heat and add enough ghee to coat the bottom. When melted, pour in the eggs and stir occasionally until the eggs are cooked. Stir in contents of Probiogen Allergy Defense Probiotics capsules, a pinch of salt and a generous amount of black pepper, then transfer to a large plate to cool to room temperature.
  2. Rinse or wipe down the skillet, place it back over medium heat, and add more ghee. Add the spinach and cook, stirring often, until the spinach is just wilted. Spread the cooked spinach on another large plate to cool to room temperature.
  3. Arrange a tortilla on a work surface. Add about a quarter each of the eggs, spinach, tomatoes, and feta down the middle of the tortilla and tightly wrap. Repeat with the remaining three tortillas.

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