A quick, easy, and tasty breakfast entrée that won’t leave you feeling hungry an hour later.
- 2 large eggs
- 1 tbsp water
- 1 1/2 tsp extra-virgin olive oil
- 1 8-in sprouted corn or brown rice tortilla
- Pinch of freshly ground black pepper
In a small bowl, beat the eggs with the water and pepper. Heat the extra-virgin olive oil in a small skillet over medium heat. Add the egg mixture and stir slowly, scraping the bottom and sides of the pan. Continue cooking until the eggs reach the desired consistency. Wrap the tortilla in foil and heat at 300˚F until steaming, about 5 minutes. Place the eggs on the warmed tortilla and top with salsa of your choice. Nutrition Facts Per serving: 274 calories 17 g fat 4.1 g saturated fat 430 mg cholestoral 2 g fiber 14 g protein 17 g carbohydrates 240 mg sodium Recipe courtesy of Dr. Mark Hyman.