Edamame, Sweet Pea and Egg Breakfast Tortillas
This fun breakfast recipe includes instructions for making your own edamame and sweet pea hummus, a refreshing take on a classic. Spread across a whole wheat pita, it’s eye-catching color contrasts beautifully with eggs on top.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Breakfast, Vegetarian, Wheat, Quick & Easy, Affordable
Active time
15 minutesTotal time
15 minutesYield
2 ServingsNutrition
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Ingredients
½ cup edamame, cooked
½ cup sweet peas, cooked
2 tablespoons tahini
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
1 tablespoon lemon juice
1 clove garlic, minced
2 tablespoons mint, chopped
2 whole wheat tortillas
2 large eggs
Instructions
- In a food processor, pulse together edamame, peas, tahini, 1 tablespoon olive oil, lemon juice, garlic, and mint until smooth and combined. Divide the edamame “hummus” between the two tortillas.
- Place a skillet with the remaining olive oil over medium heat. Once hot, break the eggs into the skillet and cook slowly until the whites are set. Place eggs on top of the tortillas. Optional: garnish with additional edamame, peas, and mint. Serve immediately.
Recipe and photo created by May Zhu, MBA, RD2B for the Egg Nutrition Center.
Nutrition
Calories: 460Total Fat: 30g
Saturated Fat: 6g
Sodium: 400mg
Carbohydrate: 34g
Fiber: 5g
Protein: 20g
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