Description
A combination of "eggs and eggplant" makes for a luscious and nutritious breakfast that can be made quickly any day of the week!! Join Pearl and Serene for a wonderful "breakfast experience like no other!! This Featured THM TV video can be watched below in the Recipe Notes area or "In the Kitchen".
Ingredients
For The Filling
For The Burrito
For The Topping
Instructions
For the Filling
-
Place the steamed/precooked cubed eggplant and the other listed ingredients for the filling into a bowl and gently mix them together until all of the pieces of eggplant are evenly coated.
For the Burrito
-
In another small bowl whisk the eggs, mineral salt, black pepper and the unsweetened almond milk.
- Spray your griddle with coconut oil pan spray. Set the griddle to 300 degrees and on one side of the heated griddle place your cooked seasoned cubed egg plant.
- Next pour the egg mixture onto the griddle. As you are pouring the egg mixture hold your spatula up on one edge right next to the egg mixture so as to help shape the egg mixture into a rectangle shape as it begins to cook on the griddle.
- While the egg is beginning to cook use your spatula to spread any remaining egg mixture that may be right on top thinly out across the griddle. You do not want to leave too much egg in the middle. You want to spread the egg mixture out as evenly as possible across the top of the griddle.
- Flip the egg plant mixture that has been warming up to be sure that it is heated through.
- Place the heated eggplant mixture right onto the middle of the cooked egg burrito.
- Using a spatula bring each end of the burrito into the center to cover the eggplant mixture in the center.
- Flip the burrito over to be sure that each side is heated through.
- Top with extra virgin olive oil.
- Enjoy!
Note
Recipe Notes
Eggplant Cooking Instructions from Video:
1. Peel 2 eggplants with a paring knife. You can leave on a few streaks of skin here and there.
2. Cube the peeled eggplant and either place in a steamer and steam until soft and tender or boil it in a little bit of water if you do not have a steamer, simply bring to a boil and then simmer on low until soft and tender.
3. Drain the water from the eggplant and store in a glass mason jar in the refrigerator.
Serving Suggestions, Variations and Tips from the Video:
- You can use frozen chopped spinach (1 cup) in place of the eggplant, thawed with 1 Tbs of water and the same seasonings.
- Using a ceramic griddle is a very healthy choice.
