- 1 tablespoon ghee or butter
- 1/2 medium onion, diced
- 4 baby bell peppers, diced
- 1/2 cup mushrooms, chopped
- 4 whole eggs
- 1 cup leafy greens (spinach, arugula, mixed)
- 2 low-carb tortillas
- toppings: aged cheddar, avocado or salsa
- large non-stick skillet
- mixing bowl
Cook the vegetables: Heat a large skillet over medium-high heat (add olive oil spray). Add the onion, bell pepper, mushrooms, salt and pepper. Cook vegetables, stirring often, until softened. Remove from heat and set aside.
Scramble the eggs: Whisk the eggs together in a bowl. Melt the ghee/butter in the nonstick skillet over medium heat. Add the eggs and cook until set, stirring. Remove from heat once cooked to your preference. (Vegan alternative: Just the egg)
Assemble the tacos: Place a handful of leafy greens at the center of each tortilla, add ½ of the cooked eggs, then add your vegetable mixture. Proceed to add your remaining toppings like cheese or avocado or salsa.
For “burritos” – Place a handful of leafy greens below the center of each tortilla. Then add ½ of the cooked eggs and vegetable mixture slightly below the center of each tortilla. Fold the bottom of tortilla up, then fold sides in, and then continue wrapping up from the bottom into a burrito. Repeat with remaining tortillas and filling.
Paleo: Siete Grain-Free Tortillas
Burrito-size: Maria & Ricardo’s Organic White Four Tortillas
Gluten-free: La Tortillas Factory Gluten Free Tortillas
Vegan: NuCo Coconut Wraps
Approximately 290 calories per taco (using low-carb tortilla, no toppings)
Calories may vary depending on the brand of ingredients, substitutions and serving sizes.