Easy & fast egg breakfast pancake with arugula salad

Here is one of my favorite go-to breakfast recipes when I haven’t prepped much and don’t have a variety of food in the house.  It is a tasty way to add fresh greens to your breakfast and you can add any extras you do have such as sliced tomatoes, salsa, guacamole or clean pesto.


Egg Crepe with Arugula

1/2 tablespoon clairified butter or choice of cooking oil

2 eggs, beaten

2 cups arugula

1/2 lemon, squeezed

1/2 tablespoon extra virgin olive oil

salt & pepper to taste

Add the cooking oil to pan heated over medium heat.  Beat the eggs in a bowl and pour into skillet.  Let eggs cook all the way through like an omelette for about 1-2 minutes and then flip the egg crepe to cook the other side when it almost all the way formed.  Once flipped, cook 20 seconds and put on a plate.  Meanwhile, toss the arugula with the squeezed lemon juice, olive oil and salt and pepper and place on top of the egg crepe.



**Optional: Add sliced tomatoes, salsa, guacamole or clean pesto to the dish to rev up the favors.

Rose McGuire