This is my invention to salvage a disastrous burrito or wrap version that used basically the same ingredients. If you can manage this rolled up in lettuce leaves, do it. I can’t. I really like the idea of lettuce wraps, but using a bed of chopped lettuce just works better for me. What I wanted (and this dish provides) is a way to enjoy eggs without bread. Sonya and the other Chinese nuns who stayed here taught me to enjoy vegetables for breakfast. Thanks.
Ingredients
Vegetables
lettuce leaves, cut into ribbons
baby’s spinach, stems removed (optional)
herbs like parsley, basil, dill, oregano, etc, chopped (save some for garnish)
tomato, diced
avocado, sliced
red onions, diced
Eggs & Cheese
1 Tablespoon butter
2-3 eggs
gochugaru (optional)
salt & pepper
powdered garlic
grated cheese
Serving
mayonnaise
sumac or za’atar
smoked paprika
Options
sub favorite dressing for mayo
sub spices
Shred the lettuce adding spinach and/or herbs, if used. If you have spinach stems, just chop them finely and add to salad. Add chopped tomatoes on top. Make omelet by whisking eggs with gochugaru, salt and pepper, and any other spices or herbs. Melt butter, fry egg folding liquid egg under cooked egg until egg is almost set. Sprinkle grated cheese on top and fold each side of eggs into omelet. Place on bed of lettuce and add dollops of mayo or drizzle with dressing. Sprinkler chopped red onions, sliced avocado on top. Garnish with spices and more herbs and, if desired, hot sauce. ENJOY!
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