Breakfast on the go!

I decided to give my usual breakfast a go for some of these early mornings I’ve been working. It was some extra evening effort but turned out great just quickly reheating at work!

Ingredients:

Asparagus

Mushrooms

Spinach

Egg whites

Xtreme low carb tortilla

(or whatever veggies you want!)

Instructions:

1. Heat non-stick or greased skillet over medium temp and add cut up asparagus

2. Once asparagus is about halfway done, turn down the heat a touch and add mushrooms

3. Once the mushrooms are mostly cooked down toss in some am torn up spinach

4. Let spinach cook down and add about 6 Tbsp egg whites (I have an old protein scoop that is about 3 Tbsp so it’s easy to measure two of those)

5. Gently push tortilla onto the egg whites and veggies to get it to stick and cook over medium-low heat until it’s cooked and stick together! 6. Refrigerate and reheat for breakfast!

Mix up the veggies or add some salsa or hot sauce to mix it up! Obviously I enjoy mine with an iced coffee (;

💜, jaci