Gluten-Free Breakfast Burrito
Try this delicious gluten-free breakfast option.
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 FactsPer serving: 274 calories17 g fat4.1 g saturated fat430 mg cholestoral2 g fiber14 g protein17 g carbohydrates240 mg sodium
Recipe courtesy of Dr. Mark Hyman.