Atkins
Servings: 2
Prep time: 5 minutes
Bake/Cook time: 8 minutes
In less than 15 minutes you can have this tasty, nutritious, fiber-filled
breakfast on the table. If you prefer, instead of salsa, top the
tortillas with one small chopped tomato mixed with a teaspoon of
freshly chopped
cilantro.
2 low carb tortillas
1 tablespoon canola oil
3 tablespoons chopped red pepper
2 green onions, thinly sliced
1 tablespoon chopped jalapeño pepper
4 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup roasted red salsa
1.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.
2.Add oil, red pepper, green onions and jalapeño pepper to skillet.
Cook 3 minutes until vegetables are softened. Pour in eggs; sprinkle
with salt and cayenne pepper. Cook, stirring occasionally, until eggs
reach desired consistency.
3.Divide eggs on tortillas; gently roll up tortillas, transfer to a plate
and top with salsa. Serve immediately.
Carbohydrates: 17 grams
Net Carbs: 6 grams
Fiber: 11 grams
Protein: 18.5 grams
Fat: 19.5 grams
Calories: 296