Kitchen Chronicles: Gluten Free Breakfast Wrap...and a side dish!

Gluten Free Breakfast Wrap
Difficulty: 2 out of 5
Catefory: Breakfast

Ingredients (serves two people)
Extra Virgin Olive Oil
2 Free Range Eggs (We have the luxury of having 3 chickens on the property, these eggs are great!)
1 Paleo Wrap (expensive, but good for those avoiding Gluten!)
2-3 Organic Baby Bella Mushrooms
2-3 Organic Grape Tomatoes

Instructions

1. Put a few dabs of Extra Virgin Olive Oil in a pan
2. Dice the tomatoes and mushrooms and add them to the pan
3. Use medium heat and let the pan warm 
4. Add two eggs to pan and cover
5. When the eggs turn white and are able to scoop them, flip the eggs and cook the opposite side. 
6. Poke a whole in the yolk and let the yolk run and harden. If you don't do this then you'll make a huge mess when you bite into the wrap. Yolk will be all over the place!

BONUS TIME!!!
Sweet Potatoes for Breakfast
Here is how this one is done

1. Preheat the oven to 425 degrees
2. Grab an oven tray, put some aluminum foil on it and some extra virgin olive oil 
3. Slice one sweet potato
4. Slice up 1-2 pieces of bacon
5. Dice up the onion
6. Mix all three things together on the oven pan and make sure the olive oil covers the aluminum foil
7. Cook for 18-22 minutes and thank me later!