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Greens, Eggs and Ham Breakfast Pockets

Servings 2
Author www.miasdailydish.com

Ingredients

  • 1 tbsp butter
  • 1 1/2 C 60g roughly chopped Swiss chard or spinach
  • 1/3 C 40g diced cooked ham
  • 2 eggs
  • salt and pepper
  • 1 C 85g grated low carb mozzarella. I like Franco's brand, it's made right here in Calgary and it shreds really nicely
  • 1/3 C 30g almond flour
  • 1/2 tsp dried rosemary
  • 1 tsp oregano

Instructions

  1. Preheat oven to 400°
  2. Heat butter in pan over medium heat, add greens and sauté just until slightly wilted
  3. Add diced ham when greens are almost done
  4. Beat eggs, season with salt and pepper and add to pan, gently scrambling them. Don't overdo them as they are going to further cook in the oven. Remove pan from heat and set aside
  5. Put grated cheese in a microwave safe bowl. Heat for approximately 45 seconds until cheese is completely melted but not browning.
  6. Add almond flour and dried herbs to cheese and mix thoroughly. Divide dough into two equal portions, shape into flat rectangle shape and roll between two sheets of lightly greased parchment paper until approximately 6" x 8".
  7. Place half of egg mixture down middle of crust, lengthwise. Fold short ends over filling and roll crust over filling, overlapping crust slightly. Place seam down on parchment on a baking sheet.
  8. Bake in oven until browned, 15-20 minutes.
  9. If packing for lunch, let cool completely then wrap snugly with plastic wrap and store in the refrigerator.

Recipe Notes

These yummy pockets can be eaten hot, cold, or refrigerated and reheated in the microwave.