Atkins Breakfast Recipes

Ingredients:

2 low-carb tortillas
1 tbsp canola oil
3 tbsp chopped red pepper
2 green onions, thinly sliced
1 tbsp chopped jalapeño pepper
4 eggs, lightly beaten
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 cup roasted red salsa

Instructions:

In a medium skillet over medium heat, toast tortillas 1 minute per side
until brown in spots; transfer to a warm oven while preparing eggs.

Add oil, red pepper, green onions and jalapeño pepper to skillet. Cook 3
minutes until vegetables are softened. Pour in eggs; sprinkle with salt
and cayenne pepper. Cook, stirring occasionally, until eggs reach desired
consistency.

Divide eggs on tortillas; gently roll up tortillas, transfer to a plate and
top with salsa. Serve immediately.

This recipe yields 2 servings.

Carbohydrates: 17 grams
Net Carbs: 6 grams
Fiber: 11 grams
Protein: 18.5 grams
Fat: 19.5 grams
Calories: 296

Comments: If you prefer, instead of salsa, top the tortillas with one
small chopped tomato mixed with a teaspoon of freshly chopped cilantro.

Description:
"In less than 15 minutes you can have this tasty, nutritious, fiber-filled
breakfast on the table."
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; 16g Fat (71.9%
calories from fat); 11g Protein; 2g Carbohydrate; 1g Dietary Fiber; 374mg
Cholesterol; 646mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 2 1/2 Fat.


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

Preparation Time: 0:00

Servings: 2