Atkins Breakfast Recipes

Ingredients:

4 low-carb flour tortillas
1 tbsp peanut or canola oil
3 green onions, chopped
1 can green chiles - (4 oz), drained, chopped
1 small tomato, diced
1/2 tsp salt
1/4 tsp freshly-ground black pepper
8 eggs, beaten
1 pinch cayenne pepper
2 tbsp chopped cilantro
1/4 cup green salsa
1/2 cup grated cheddar cheese

Instructions:

Heat oven to 325 degrees. Wrap tortillas in foil and heat in oven 5 to 10
minutes. In a medium nonstick skillet, heat oil over medium-high heat.
Add green onions, chiles, tomato, salt and pepper; sauté 3 minutes. Push
mixture to side of pan.

Add eggs and cayenne to skillet. Cook, 1 to 2 minutes, stirring
occasionally with rubber spatula, until soft, creamy curds form. Stir
vegetable mixture into eggs.

Divide mixture among warm tortillas, sprinkle with cilantro, a tablespoon
of salsa and 2 tablespoons cheese. Roll up tortillas.

This recipe yields 4 servings.

Carbohydrates: 16 grams
Net Carbs: 6 grams
Fiber: 10 grams
Protein: 21.5 grams
Fat: 21 grams
Calories: 317

Description:
"These tasty burritos are perfect for Sunday brunch. For variety, add 1/2
cup chopped cooked ham or smoked turkey to the filling."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"07-01-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 198 Calories; 14g Fat (62.3%
calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 389mg
Cholesterol; 470mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4