Courtesy of Caring for the Whole You, Mishawaka, Indiana. The recipe comes from the PHA Cookbook series.

4 ounces baby spinach leaves, coarsely chopped
1 bunch scallions, thinly sliced
1½ cups cheddar cheese, grated
3 eggs
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoon ghee or butter
4 6-inch low-carb whole-wheat tortillas

Combine spinach, scallions and cheese in a large bowl. In a separate bowl, beat eggs with salt and pepper. Heat a concave pan, such as a large wok, on medium-low and add about 1 teaspoon ghee. Swirl to coat evenly.

Place 1 tortilla in pan and mound half of the spinach mixture in the middle. Make an indentation in the center of the mound and pour half of egg mixture onto it. Immediately place another tortilla on top and press down; first in the center, then all around the edge. The goal is to form a seal by forcing some of the egg to the outer edge where the heat will cook it and join the 2 tortillas.

Turn heat to low and cook for a minute or 2, until edges are sealed and bottom is golden.

Top tortilla with about 1 teaspoon ghee or butter and flip. Cook other side a minute or 2, until lightly browned. Slide onto a cutting board. Repeat with remaining ingredients. Cut each tortilla into 4 wedges and serve warm.

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