Recipe courtesy of Atkins Kitchen.
In less than 15 minutes you can have this tasty, nutritious, fiber-filled breakfast on the table.
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.
Prep time: 5 minutes
Bake/Cook time: 8 minutes
Carbohydrates: 17 grams , Net Carbs: 6 grams,
Fiber: 11 grams, Protein: 18.5 grams, Fat: 19.5 grams