Veggie Egg Wrap

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cook time 15 minutes
yield 1 egg wrap


These veggie egg wraps make a great meal to enjoy while on-the-go!



  • 4 cups organic collard greens
  • ½ curry powder
  • 1 tbsp Nellie's Free Range Unsalted Butter
  • 1/2 cup chopped veggies (carrots, cabbage, etc.)
  • 1 Nellie’s Free Range Egg
  • ½ to 1 tsp coconut oil
  • Salt and pepper to taste


  • Prepare turmeric collards

    • Chiffonade or chop collard greens into ½ pieces. Place in non-stick frying pan with 1 tsp turmeric, ½ tsp curry powder, salt and pepper to taste, and 1 tbsp unsalted butter.
    • Cook 10 minutes on medium-high heat, turn off heat and cover with aluminum foil and let heat cook the rest of the way
  • Prep eggs

    • Coat frying pan with 1 tsp coconut oil. In a separate small bowl, gently whip one egg with a dash of salt and pepper.
    • Pour egg mixture into frying pan. On low heat, cook egg slowly on one side. Once cooked, gently flip to allow other side to cook.
    • Remove pan from heat source and transfer egg to a plate by gently pouring it onto the plate. Egg should easily pour out of pan onto plate.
  • Place chopped veggies, turmeric greens onto the egg wrap, and gently roll.

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