“When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life.” Quoted from John Lennon
Years ago, on one of my first trips to New York City, my parents and I had brunch at a funky restaurant called The Breslin. I ended up ordering this delicious baked egg and tomato dish that I have never quite forgotten. Fast forward to the present. On this particular day, Devon and I were getting ready to go to an all day music festival called soundest. It was ninety degrees outside and we knew we were going to be running around all day so it was really important to get a good start. Back in New York, Devon and I have a favorite brunch place in the lower east side called El Camion, which serves a delicious $10 brunch. I decided to combine the idea of the baked egg breakfast from The Breslin with a Mexican flair since I miss out brunch outings. The result was an oven-baked skillet layered with tortilla chips, black beans, tomatoes, cheese and eggs. The meal was perfect with the side of fresh guacamole and lime.
I made this low calorie pizza hearty and satisfying by piling on the veggies and seasonings. I am obsessed with these whole-wheat wraps that I found at the grocery store because they are so versatile! I began with a wrap and then put on a thick layer of homemade tomato sauce. The sauce was extremely simple and quick to make. I merely sautéed sliced garlic and diced tomatoes with some olive oil, salt, pepper, chili flakes, and dried oregano. Next I topped the flatbread with very generous portions of sliced mushrooms and heaps of spinach. I finished off the flatbread with just a sprinkle of both mozzarella and parmesan cheese as well as a drizzle of basil pesto sauce. At first the flatbread looked anything but what its name entails since it was piled so high with voluminous spinach and multiple layers of mushrooms, but as the flatbread toasted, the veggies condensed and the bread became crispy. This dish rang in at under four hundred calories and it’s filled with tons of vitamins from the fresh vegetables. YUM.
This was the first meal I made when I got home as a part of my healthy summer routine! I threw some sliced onions, red peppers, black beans, and mozzarella cheese on a flatbread and toasted it until it was warm. I then topped the wrap with avocado, tomatoes and a squeeze of lime. I rolled it all up and voila, a tasty, healthy and filling flavorful meal.