This south-of-the-border meal is a great alternative to a traditional tortilla-wrapped egg burrito. Using fresh, crisp lettuce to wrap your breakfast provides you with a pure Paleo breakfast treat. SERVES 2
1 tablespoon extra virgin olive oil
½ sweet yellow onion, diced
1 garlic clove, pressed
½ red bell pepper, diced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ cup cooked diced chicken, lean pork, or steak
3 large omega 3 eggs, beaten
½ teaspoon ground black pepper
2 large iceberg or romaine lettuce leaves
Heat olive oil in an 11-inch cast iron skillet over medium heat. Sauté onion and garlic until tender, about five minutes. Toss in bell pepper, cumin, cayenne pepper, and meat, mixing well for one minute.
Add the beaten eggs and mix with a spatula until cooked thoroughly. Sprinkle with ground pepper. Wrap tightly in lettuce leaves.
