TULSA, Oklahoma - Mediterranean Breakfast Wrap with Doctor Mark Sherwood with Functional Medical Institute

Prep Time: 15 minutes | Cook Time: 12 minutes | Serves: 4 Instructions:



4  eggs,

1 tablespoon extra virgin olive oil

½ cup onion, diced

2 cloves garlic, minced

1 cup greens of choice (spinach, kale, watercress, chard, etc.), chopped

¼ cup sun-dried tomatoes, diced

¼ cup kalamata olives, diced

½ teaspoon dried basil

Dash cayenne pepper

Sea salt and black pepper to taste

8 slices roast turkey breast, organic if possible

¼ cup hummus

1 avocado, sliced



  1. Keep whisked eggs in a bowl at room temperature.
  2. Heat oil over medium-high heat and sauté onion for 2 minutes, or until softened. Reduce heat to medium-low.
  3. Add garlic and stir to combine. Add greens, tomatoes, olives and seasonings. Cook for another 2 minutes, stirring frequently.
  4. Add eggs to mixture and scramble.
  5. Turn heat off.
  6. Layer 2 slices of turkey together. Spread a layer of hummus on top. Place a little egg mixture on one-half of the turkey breast and then roll the rest of the turkey around the egg mixture.
  7. If desired, place back into skillet and cook the wrap until the turkey is warmed through, or eat as-is. Spread any leftover egg mixture over the top.
  8. Top with avocado and serve with a side of berries.