Well I was correct. My post before Christmas was the last post for the year. Since then we have been to a Glen Campbell concert, visited with our family and celebrated the New Year. Hubby is officially retired and we are in a quandary as to long term plans. Right now we are planning for the next 6 months. These plans include cleaning closets (yuck) and doing some maintenance around the old homestead and a couple of trips are in the offing. We are pretty set until about June.
In keeping with out with the old and in with the new I started the New Year off with a wonderful new healthy breakfast wrap. I am really working to eat healthier and to take off the few extra pounds that were added during the holiday. I figure if the pounds keep being added that I’ll soon be back where I once was and that is a scary thought.
The wrap was gluten free and packed with protein and yummy veggies. While visiting my kids, I found that La Tortilla Factory makes some wonderful gluten free wraps using a combination of Ivory Teff and Millet flours. The wrap has 180 calories and 3 grams of dietary fiber. The wraps come frozen but reheat very nicely in the microwave. For those gluten eaters out there you could use a gluten laden wrap or even a flour tortilla.
Cook the bacon until crisp in a heavy skillet. Remove bacon and wipe out skillet with a paper towel. Add in the sliced mushrooms and saute until nicely browned. Add in chopped onion and jalapeno pepper.
Beat the eggs with the yogurt and pour over cooked vegetables. Using a spatula push the uncooked portions of the egg to the center of the pan. Cook until eggs are set. Season to taste with salt and pepper.
Microwave the wraps for 10 to 15 seconds. Divide the egg mixture between the wraps, top with crisped bacon and spinach leaves. Wrap burrito style, secure with a toothpick and serve.
I served these with orange wedges for a wonderful breakfast treat.