This low carb breakfast is quick and easy. This is a tasty breakfast with plenty of protein and fiber. Take the tortillas out of the refrigerator so that can come to room temperature while you prepare the filling.
Prep Time::5 mins
Cook Time::5 mins
Total Time::10 mins
Servings::2
Yield::2 breakfast burritos
Ingredients
2 low carb whole wheat tortillas
4 eggs
2 tablespoons cream
1 pinch salt and white pepper
¼ teaspoon cumin powder
½ tablespoon butter
1 ½ tablespoons salsa, chunky style
2 ounces Cheddar cheese, shredded
Directions
In a mixing bowl, beat the eggs with the cream, salsa, cumin and a pinch of salt and pepper.
In a non stick skillet over medium-high heat, melt the butter and then scramble the eggs. Just before they are set, add the cheese and fold-in until it begins to melt.
Lay the tortillas on a flat surface. Divide the eggs equally between the two and place on the bottom third of each tortilla. Fold the bottom third over tucking in. Fold in the two sides and then roll up. Serve.
Green Chile Variation
If you are not on the run and can afford a few extra carbs, then try placing these burritos into a casserole dish, spoon 2 tablespoon of 505 Green Chile Sauce over each and heat in a 350 degrees F (175 degrees C) oven for about ten minutes. Add a dollop of sour cream and serve.