California Breakfast Burrito
7.2g
Net Carbs
22.2g
Protein
22.1g
Fat
5.8g
Fiber
324
Calories
Ingredients:
- 1 tablespoon Canola Vegetable Oil
- 1/2 teaspoon Salt
- 4 tortillas Low Carb Tortillas
- 3 large Scallions or Spring Onions
- 1 medium whole (2-3/5" diameter) Red Tomato
- 8 large Eggs (Whole)
- 9 sprigs Cilantro (Coriander)
- 1/4 teaspoon Black Pepper
- 4 ounces Green Chili Peppers (Canned)
- 1/8 teaspoon Red or Cayenne Pepper
- 1/2 cup shredded Cheddar Cheese
Directions:
Use 1/4 cup total of the Atkins recipe for Tomatillo Salsa.
- Heat oven to 325° F.
- Wrap tortillas in foil and heat in oven 5-10 minutes.
- In a medium nonstick skillet, heat oil over medium-high heat. Dice the green onions, chiles, and tomatos. Add them to the pan and season with salt and pepper. Sauté for 3 minutes.
- Push mixture to side of pan. Add eggs and cayenne to skillet. Cook, 1-2 minutes, stirring occasionally with rubber spatula, until soft, creamy curds form.
- Stir vegetable mixture into eggs.
- Divide mixture among warm tortillas, sprinkle with cilantro, one tablespoon of salsa and 2 tablespoons cheese. Roll up tortillas.
