Gluten-Free Breakfast Burrito

Added to Recipes on Mon 03/21/2011


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.


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.


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