These veggie egg wraps make a great meal to enjoy while on-the-go!

Prepate turmeric collards

1. Chiffonade or chop collard greens into ½ pieces. Place in non-stick frying pan with 1 tsp turmeric, ½ tsp curry powder, salt and pepper to taste, and 1 tbsp unsalted butter.
2. Cook 10 minutes on medium-high heat, turn off heat and cover with aluminum foil and let heat cook the rest of the way

Prep eggs

1. Coat frying pan with 1 tsp coconut oil. In a separate small bowl, gently whip one egg with a dash of salt and pepper.
2. Pour egg mixture into frying pan. On low heat, cook egg slowly on one side. Once cooked, gently flip to allow other side to cook.
3. Remove pan from heat source and transfer egg to a plate by gently pouring it onto the plate. Egg should easily pour out of pan onto plate.

Place chopped veggies, turmeric greens onto the egg wrap, and gently roll.