- 1 gluten-free wrap or tortilla
- 2 large eggs
- ½ cup spinach or kale, chopped
- 1 tbsp diced onion
- 1/4 cup diced tomato
- 1 tsp coconut oil, ghee, or olive oil
- ½ tsp paprika Salt & pepper to taste
- Heat skillet to medium and add oil.
- Cook onions and greens until tender, about 2-3 minutes.
- In small bowl, whisk eggs, add tomato, then add to skillet, scrambling them as they cook.
- Add paprika, and salt & pepper.
- Place cooked eggs and greens in wrap, and enjoy!