4collard green leaves(rinsed, dried, stems removed)
2eggs(whisked)
1cupground beef(pre-cooked)
1/2avocado(sliced into cubes)
1/8red onion(chopped into fine pieces)
6cherry tomatoes(chopped)
4tbspquinoa(cooked)
4tbspsalsa
1tspyellow mustard
dashsalt
dash Black Pepper
coconut oil spray(or avocado oil spray)
Instructions
Spray a frying pan with a light coat of coconut oil spray over medium low heat.
Pour 2 whisked eggs into the frying pan and season with a dash of salt and black pepper.
Stir the eggs to scramble.
Once the eggs are mostly cooked, add 1 cup of pre-cooked ground beef and 1/8 of a chopped red onion to the frying pan and stir together with the egg mixture, then cook for 1-2 minutes.
De-stem 4 collard green leaves.
Once the egg mixture cools down a bit, spoon 1/4 of the mixture onto each collard green leaf.
Top the egg mixture with 1 tbsp of cooked quinoa, a few pieces of chopped cherry tomatoes, a few pieces of sliced avocado cubes, 1 tbsp of salsa, and 1 tsp of yellow mustard.
Roll up them up by folding down the top side, tuck in the sides, then roll it forward, as you press down to secure.