Breakfast Burrito

Planning time: 10 Minutes

Heating time: 10 Minutes

Servings: 1


• Four low carb tortillas

• 1/2 cup cheddar, destroyed

• 3 Spring Onions or scallions, huge, diced

• One entire red tomato, medium, hacked

• 4 oz. canned green stew peppers

• 1/8 tsp. cayenne or red pepper

• 1 tbsp. canola vegetable oil

• Eight entire eggs, huge

• 1/4 tsp. dark pepper

• Nine twigs cilantro, new

• 1 serving tomatillo salsa

• 1/2 tsp. salt


  1. Preheat your stove to 160C/325 F.
  2. Envelop the tortillas by an enormous foil and warmth in the preheated stove for 5 to

10 minutes. Over medium-high warmth settings in a medium nonstick

skillet; heat the oil. Include the green onions, tomato, chiles, pepper and

salt; sauté for 3 to 5 minutes.

  1. Push this blend to the side of the skillet. Add eggs and cayenne to the

skillet. Cook until delicate, rich curds structure, briefly,

mixing once in a while utilizing an elastic spatula.

  1. Add vegetable blend into the eggs; mix well.
  2. Equally split the combination between warm tortillas, sprinkle with 2 tbsp.

Of cheddar, 1 tbsp. Of salsa and new cilantro. Move up the tortillas. Serve

and appreciate!


333 Calories

168 Calories

23.9g Protein

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