Makes 1 serving
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.
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.
Click here for a full gluten-free meal plan from Dr. Mark Hyman.