Whether you're heading out for the day with the dad in your life, or meeting up for dinner after his rounds of golf, you can start him off on the right foot with a hearty breakfast. The trick is to find a recipe that comes together quickly, for impatient dads on the go, and is also something easy enough that the kids can help with the preparation.
This year for Fathers Day, we've decided on a special, fairly healthy breakfast my husband will surely enjoy. Lately he's been fascinated by the breakfast wraps from The Daily Harvest. I would not be alone in my assertion that pretty much everything on the Daily Harvest menu is delicious, and the wraps are no different. Their use of thai noodles and jasmine rice combined with fresh vegetables and herbs is what makes their menu unique.
I was inspired by their creative ingredients, and thought I might try my hand at it, with a Santa Fe twist to accomodate my husbands spicy palate. During my trial run to work out the recipe, I realized I would need to make a batch of rice the night before to help things run more smoothly in case we were pressed for time in the morning-but the rest turned out to be a piece of cake for the kids to assist. The end result was delicious, satisfying and will definitely let my husband know how much we appreciate him.
We used a combination of chopped green onions, cilantro, shredded cheese and a couple hits of hot sauce, adding all ingredients directly into three scrambled eggs. Next, the kids worked on assembling the wrap using a medium sized flour tortilla for soft tacos. They layered first the rice and baby spinach, then a thin layer of sundried tomato pesto, and finally the scrambled eggs and avocados.
We folded both ends in before wrapping, and secured the wrap by encasing it in a layer of aluminum foil, followed by parchment paper, then sliced it in half to make it easier to handle. In ten minutes flat, the wrap was ready to be devoured, and the kids thoroughly enjoyed our little preview.
Bright and early on Fathers Day morning we will serve up a little bit of California sunshine with this Santa Fe Breakfast Wrap, accompanied by fresh, sliced strawberries and a steaming cup of joe. Our dad is bound to be one happy guy, I hope yours is, too! Enjoy!
Santa Fe Breakfast Wrap
- 3 medium eggs, scrambled with 1-2 T. milk
- 1/8 c. Cilantro, chopped
- 1 T. Chopped green onions
- 1/8 c. Shredded sharp cheddar cheese, or Mexican cheese
- 1tsp. Hot sauce
- 1 sliced avocado
- 1 T sundried tomato pesto
- 1/4 c. Jasmine or white rice
- 8-10 fresh baby spinach leaves
- 1 Medium sized Flour tortilla
* In a non stick pan set to medium heat, scramble the eggs and add in the next four ingredients, stirring to combine.
Layer the tortilla with the rice, spinach, pesto and scrambled eggs. Add a layer of avocado, and roll in the ends of the tortilla before rolling the wrap up tightly.
Use a piece of aluminum foil to roll the wrap, then follow with parchment paper, slice wrap in half and serve.