Gluten-Free Breakfast Burrito

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.\r\n \r\nHeat 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.\r\n \r\nWrap the tortilla in foil and heat at 300˚F until steaming, about 5 minutes.\r\n \r\nPlace the eggs on the warmed tortilla and top with salsa of your choice.\r\n \r\nNutrition Facts\r\nPer serving: 274 calories\r\n17 g fat\r\n4.1 g saturated fat\r\n430 mg cholestoral\r\n2 g fiber\r\n14 g protein\r\n17 g carbohydrates\r\n240 mg sodium\r\n \r\nRecipe courtesy of Dr. Mark Hyman.