1romaine lettuce leaf(whole, chopped, or shredded)
½Roma tomato(diced)
1sliceWhole30 compliant bacon(cooked)
fresh avocado slices
Whole30 compliant salsa
Instructions
Whip the eggs and water together in a small bowl. Season with salt and pepper and mix in the green onions. Set aside.
Heat clarified butter in a non-stick frying pan {mine still sticks} over medium-high heat.
Pour in the eggs and allow to cook without touching until they start to set.
Gently lift up the edge of the egg and tilt the pan to fill in the void with the uncooked eggs. Continue moving around the sides of the pan until the egg is set.
Slide the egg back and forth from front to back to loosen, use your spatula if necessary, and flip the whole egg over in the pan. Continue cooking until egg is cooked through.
Slide egg out onto a plate. Top with lettuce, bacon, tomato, and avocado.
Fold the edges of the egg toward the center and secure with toothpicks, if desired.
Top with salsa and serve.
Notes
If your egg does not survive the flip do not panic, you will have a scrambled breakfast burrito instead.
If you are not on whole 30 or paleo, fill with cheese and you have a delicious omelet. Place into a warm tortilla, and you have an actual breakfast burrito.
If your pan is too big, your egg will be too thin to roll. If you pan is too small, your egg with be too thick to wrap, but still delicious.
Adding water makes your eggs fluffy, adding milk makes them more dense. I prefer water, but both ways will work.
You can also use 1 egg yolk and 2 egg whites instead of adding the water.