| California Breakfast Burritos
4 low-carb flour tortillas
1 tablespoon of peanut or canola oil
3 green onions, chopped
one 4 ounce can of green chiles, drained, chopped
1 small tomato, diced
1/2 teaspoon of salt
1/4 teaspoon of freshly-ground black pepper
8 eggs, beaten
1 pinch cayenne pepper
2 tablespoons of chopped cilantro
1/4 cup of green salsa
1/2 cup of grated cheddar cheese
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Heat oven to 325ºF. Wrap tortillas in foil and heat in oven 5 to 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 to 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.
This recipe yields 4 servings.
Carbohydrates: 16 grams
Net Carbs: 6 grams
Fiber: 10 grams
Protein: 21.5 grams
Fat: 21 grams
Calories: 317
Formatted for MC6 07-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 198 Calories; 14g Fat (62.3% calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 389mg Cholesterol; 470mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Recipe By: Atkins Cookbook at http://atkinscenter.com |
