An easy Low Carb breakfast wrap.
1 burrito sized low carb tortilla (I use the Mission Carb Balance Brand)
3 tbsp. of butter
1 creamy cheese wedge (I used the HEB brand & White Cheddar flavor)
1 large mushroom
2 tbsp. onion
1 piece of bacon chopped (optional)
Shredded cheddar cheese (optional)
salt & pepper to taste
2 tbsp. of sour cream
In a 10″ skillet put a tbsp. of butter.
Chop up veggies you would like in your wrap.
Add to the melted butter.
Crack two eggs and mix with a fork.
On one side of the low carb tortilla, spread the creamy cheese wedge- set aside.
Once the veggies & or bacon is cooked pour the eggs over it making a circle (you might need to add more butter to the veggies before adding eggs to ensure the eggs do not stick to the skillet) .
DO NOT scramble but leave whole.
Now is the time to sprinkle on your cilantro & tomatoes.
While the eggs are cooking, lay the tortilla on top but the cheese spread facing down into the egg mixture.
Allow to cook for a minute or two.
While the egg mixture is cooking spread a little butter on the tortilla that is facing up.
Flip to the other side to allow tortilla to get toasted.
Once the back of the tortilla is toasted remove from the skillet and place on a plate tortilla side down.
Here you can get creative with your dipping sauce.
We like sour cream & salsa with our breakfast wrap.
*** If using the smaller 3 carb tortilla just use one egg per tortilla instead of two.
*** If you want more cheese add shredded cheese to the wet egg mixture before you add the tortilla. No need to stir!