Huevos Rancheros
7.7g
Net Carbs
18.8g
Protein
25.7g
Fat
6.0g
Fiber
343
Calories
Ingredients:
- 2 low carb tortillas
- 1 tablespoon canola oil
- 3 ounces red bell peppers, diced
- 1/4 cup diced scallions (25g)
- 1/2 jalapeno pepper (7g), diced
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup red salsa or Salsa Cruda
Directions:
Use the Atkins recipe to make Salsa Cruda or use a no-sugar-added salsa; use 1/4 cup per serving.
- In a medium skillet over medium heat, toast tortillas* 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs. * Use a low-carb tortilla (with 9g NC or less per serving) such as Mama Lupe's brand.
- Dice the red pepper, green onions and jalapeno. Add oil to the skillet used for the tortillas and saute the diced vegetables until softened, about 4 minutes.
- Add eggs, salt and cayenne pepper and sauté stirring occasionally, until eggs reach desired consistency.
- Divide eggs on tortillas; gently roll up tortillas, and top with 1/2 cup salsa. Serve immediately.
