SCRAMBLED EGG BREAKFAST WRAPS WITH PEA SHOOTS, RADISHES AND AN AVOCADO + DILL SPREAD
I had some girlfriends over for dinner the other night, and the evening came together as a quality team effort. There was a main, some sides (these chips are killer), beautiful tulips, wine and a delicious grapefruit dessert (definitely making this soon). These spring inspired scrambled egg breakfast wraps practically threw themselves together with dinner's leftovers: dill, an avocado ready to go and an abundance of radishes and pea shoots. Feel free to toss in whatever veggies you have in the fridge, but whatever you do - don't skip the avocado + dill spread - its way too tasty!
SCRAMBLED EGG BREAKFAST WRAPS WITH PEA SHOOTS, RADISHES AND AN AVOCADO + DILL SPREAD // serves 2
3 sprigs dill
1/4 cup milk (optional)
4 flour tortillas
What to do:
Prep all your veggies before scrambling your eggs. In a bowl, combine the avocado, dill and juice from 1 lime. Use a fork to mash into a guacamole consistency, set aside.
Using a mandoline, food processor with slicing blade or awesome knife skills, thinly slice the radishes, set aside.
Crack the eggs into a bowl, add the milk and whisk to combine. Heat a pan over medium heat with a dash of olive oil. Scramble the eggs.
While the eggs are cooking, toast the tortillas in a dry large skillet over medium-high heat. Keep a close eye, they will brown quickly.
To assemble, slather a scoop of avocado + dill spread on the tortilla. Top with eggs, radishes and pea shoots. Though the photos say otherwise, use a pair of scissors to chop the leaves off the tops of the shoots and discard the stems - they are really tough and difficult to chew. Finish with a crack of fresh pepper.