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Breakfast Burritos
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These tasty burritos are perfect for Sunday brunch. For variety, add 1/2 cup chopped cooked ham or smoked turkey to the filling.
4 Atkins Whole Wheat Tortillas
1 tablespoon peanut or canola oil
3 green onions, chopped
1 can (4 ounces) green chiles, drained and chopped
1 small tomato, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 eggs, beaten
Pinch cayenne pepper
2 tablespoons chopped cilantro
1/4 cup green salsa
1/2 cup grated cheddar cheese
Heat oven to 325° F. Wrap tortillas in foil and heat in oven 5-10 minutes. In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt and pepper; sauté 3 minutes. Push mixture to side of pan. Add eggs and cayenne to skillet. Cook, 1-2 minutes, stirring occasionally with rubber spatula, until soft, creamy curds form. Stir vegetable mixture into eggs.
Divide mixture among warm tortillas, sprinkle with cilantro, a tablespoon of salsa and 2 tablespoons cheese. Roll up tortillas.
Servings: 4
Carbohydrates: 16 grams
Net Carbs: 6 grams
Fiber: 10 grams
Protein: 21.5 grams
Fat: 21 grams
Calories: 317
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