Preparation
- In a food processor or blender, combine beans and rice with some warm water to create a batter consistency; add nutmeg, sea salt and curry powder, to taste.
- Heat a large skillet over medium heat with grapeseed oil.
- Transfer batter to hot skillet until the batter fills the skillet completely.
- Cook for 2-3 minutes or until slightly browned. Flip and cook for an additional minute.
Continue with remaining batter.
- Meanwhile, in a skillet scramble eggs with sea salt, pepper and tomatoes.
- Serve as a breakfast wrap with scrambled eggs, tomatoes and a sprinkle of freshly chopped basil.
Yield
Makes 4 servings
Nutritional Facts
1 Serving: Calories 166; Fat 5g (24.5% calories from fat); Protein 11g; Carbohydrate 21g; Dietary Fiber 6g; Cholesterol 141mg; Sodium 70mg.