Egg, Spinach, and Goat Cheese Breakfast Burritos

July 11, 2017lectinfreemama
Blog post

Before leaky gut, my husband and I were attempting to perfect the breakfast burrito. We made them for breakfast when guests came over, and we even ate them for Christmas dinner two years in a row. Homemade tortillas, sausage, sage, tomatoes, peppers, cilantro, sour cream….God, I’m drooling just writing about them.

There is hope for us yet, though, and it comes in the form of cassava flour. It’s a lectin-free, grain-free alternative to wheat flour, and you can make tortillas out of it–pretty good ones, too. There’s no weird texture–they actually taste like the homemade tortillas I used to know. I used this recipe over at The Paleo Mom blog, but there’s a recipe on the back of some brands of cassava flour, too. I will give some quick tips about making cassava tortillas, though–they’re a little different than making flour tortillas:

  1. Go hard on the oil.
    If the dough looks grainy or crumbles when you smash it flat, there’s not enough.
  2. Roll out the tortillas between two pieces of parchment paper.
    In order to have the right consistency, you need a lot of oil. Unfortunately, that means they will stick to the rolling pin.
  3. Don’t oil the pan/skillet/griddle.
    See #1. Your tortillas should have enough oil that they don’t stick to the pan when you cook them. Use a dry skillet. If you ignore this tip and oil your pan anyway, disable your smoke alarms.

 

PREP TIME 10 MINUTES     TOTAL TIME 15 MINUTES     SERVES 4

Hearty lectin free egg, spinach, and goat cheese breakfast burritos on cassava flour tortillas

 

  • 2 tablespoons extra-virgin olive oil
  • 2 ounces spinach, chopped
  • 2 cloves garlic, thinly sliced
  • Himalayan sea salt and black pepper
  • 6 eggs, beaten
  • 4 ounces goat cheese, crumbled
  • (8) 6-8 inch cassava flour tortillas

HEAT the oil in a large skillet over medium heat.

ADD the spinach, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook until spinach is wilted, 2-3 minutes. Spread evenly across the pan.

POUR the eggs over the spinach and garlic, and let them rest for 30 seconds. Then “bulldoze” the eggs around the pan with a spatula until set, 3-4 minutes.

TURN off the heat and spread the goat cheese over top of the eggs–let it soften.

MEANWHILE, heat the tortillas in the microwave, covered by a damp paper towel. Heat 4 at a time, for 30 seconds each.

SPOON eggs into the center of each tortilla, then fold like a taco and serve.

 

 

 

 

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