|1/2 Cup||Edamame, Cooked|
|1/2 Cup||Sweet Peas, Cooked|
|1 Tbsp +2 tsp||Extra Virgin Olive Oil|
|1 Tbsp||Lemon Juice|
|1 Tbsp||Garlic, Minced|
|2 Tbsp||Mint, Chopped|
|2 Each||Whole Wheat Tortillas|
|2 Each||Large Eggs|
Total Fat: 32 g
Saturated Fat: 6 g
Sodium: 270 mg
Carbohydrates: 29 g
Dietary Fiber: 5 g
Protein: 19 g
In a food processor add peas, edamame, tahini, 1 tbsp olive oil, lemon juice, garlic, and mint.
Pulse a few times until smooth and combined. Set the spread aside.
Place a skillet with 1 tsp olive oil over medium heat.
Break egg and gently add to the skillet.
Cook slowly until whites are set. Remove from the pan.
Repeat with the other egg.
Spread the edamame and sweet pea spread over both tortillas.
Place eggs on top of the tortillas. Serve immediately – optional garnish with additional edamame, peas, and mint.
Servings per recipe: 2