Bok Choy Garlic Scramble Wrap – Adding veggies to breakfast

Bok Choy Garlic Scramble Wrap

Hello Breakfast of Champions,

Just before Christmas, I met a couple of friends at Fork and Spoon in Clarkson for some Thai food – which I can enjoy on my gluten-free, dairy-free, plant-based program.  One of the guys ordered Bok Choy with Garlic.  It was so good I made it at home a few days later.  The next day, I used the leftovers with a scrambled egg and it was very tasty.  For the most part, I do not eat eggs, but once a month, I break down and enjoy some scrambled.  And of course I add in my veggies to super power-up my day.

I was also fortunate that yesterday while shopping at Longo’s, on the clearance rack was a package of Napa cabbage and Large Bok Choy.  So this morning, I made up a batch to show you how it is done.

Super deal at Longo’s – Napa Cabbage and Bok Choy in the clearance veggie section

Gluten-free wraps – Buckwheat

Chop the Bok Choy – about a cup

Mix two eggs with two tbsp on filtered water and add rosemary

Heat a large pan and add the chopped bok choy, when almost cooked add the garlic

Move the cooked bok choy to the side

Add your eggs to the space in your pan

Keep moving the eggs

Combine with the bok choy when the eggs are still a bit moist

Place the wrap on the cutting board

Add the egg and bok choy mixture

Place the second wrap on top

Cut into 4 sections

Bok Choy Garlic Scramble Wrap

Bok Choy Garlic Scramble Wrap

Bok Choy Garlic Scramble Wrap

Ingredients

• 1 cup chopped bok choy
• 1 clove garlic
• 2 eggs
• 2 tbsp filtered water
• 1/2 tsp dried rosemary
• Salt and pepper to taste

Directions

1. Wash the bok choy.
2. Chop bok choy.
3. In a small bowl, crack and add to eggs and mix to combine.
4. Add filtered water and rosemary to eggs and mix with fork to combine.
5. Add bok choy to heated fry pan (no oil needed if already heated).
6. Stir while the bok choy cooks until it slightly changes colour (about 2 minutes).
7. Add freshly minced garlic to pan and stir quickly so it does not burn.
8. Add salt and pepper to taste.
9. Push the cooked bok choy to edge of pan.
10. Add mixed eggs to space in pan.
11. Cook eggs until just about done and then combine with cooked bok choy.
12. You can now enjoy them served on a plate or on a wrap.
13. For the wrap, place the first layer of the wrap on the cutting board.
14. Spoon on the bok choy egg mixture on the bottom wrap.
15. Add the top wrap above the mixture.
16. Cut into 4 segments.
17. Arrange on a plate.
18. Serves one or two depending on your hunger.

Tips

• Bok choy is available in many sizes.  Just use the one you can afford.
• Asian super markets are an inexpersive place to buy bok choy.
• I look for organic when I can.
• Because I freeze the gluten-free wrap I like above, it does not seem to bend well to actually create a wrap but it does make great looking wrap sandwiches.

I found this great video by Chef Jarod that gives you great directions for making what we enjoyed at Fork and Spoon.  To alter this recipe for sugar-free and gluten-free, don’t add the sugar or starch and use gluten-free tamari instead of soy sauce.  Your sauce will be a bit runnier but your body will thank you.

May your day be filled with bargains and new foods.

To one pan cooking,

Jo-Ann Blondin, your 9CupChallenge partner