Low- Carb Breakfast Burrito

Makes 2

Ingredients

4 eggs

1 tsp 5% sour cream

Salt & pepper

1 tbsp extra- virgin avocado oil

¼ cup Spanish spicy chorizo sausage, small diced (optional)

1 bell pepper, seeded and thinly sliced

1 small onion, thinly sliced

¼ cup frozen black beans

¼ cup corn kernels

1 jalapeno, seeded and finely chopped (use less is you want it less spicy)

Shredded cheddar, to taste

Salt & pepper to taste

Toppings

Sliced black olives

Green onion, finely chopped

Fresh coriander, roughly chopped

Sour cream

Sriracha

Avocado, thinly sliced

Pico de gallo salsa

Method

Whisk together the eggs, sour cream, salt and pepper.

Heat a non-stick pan over medium heat. Spray generously with cooking spray to coat evenly.

Divide the egg mixture in two portions. Working with one portion at a time, pour the egg into the pan, tipping the pan to all sides to evenly distribute the egg. The pan’s surface should be completely covered with a thin layer of egg.

Lower the heat and cook until egg looks just set. Using a rubber spatula, unstick the egg from the pan by gently sliding the spatula underneath the egg. Be careful not to break the egg. The result should be a very thin egg tortilla with one side browned and the other side pale and still slightly wet. This will help when rolling it up later on.

Slide the egg onto a piece of parchment paper and let cool. Repeat the process with next batch of eggs.

In the same pan, heat avocado oil over high heat. Add chorizo, peppers and onions to the oil and cook 5 minutes until evenly browned and tender.

Add beans, corn and jalapeno to the pan. Cook for 5 minutes until hot and cooked through.

Season with salt and pepper.

To assemble the burrito: (make one at a time)

Spoon half of the filling onto the tortilla in a line parallel to you. The line of filling should be off-centered closer to you.  Sprinkle with cheese.

Lift the corners of the parchment paper and fold the tortilla over the filling. Use the parchment paper to help you roll the tortilla over the filling much like you would roll a jelly-roll. After each roll, lift the parchment paper off the tortilla and repeat rolling until the burrito is completely rolled up.

Top the burrito with the toppings and enjoy!

Print Recipe
Low- Carb Breakfast Burrito
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Whisk together the eggs, sour cream, salt and pepper.
  2. Heat a non-stick pan over medium heat. Spray generously with cooking spray to coat evenly.
  3. Divide the egg mixture in two portions. Working with one portion at a time, pour the egg into the pan, tipping the pan to all sides to evenly distribute the egg. The pan’s surface should be completely covered with a thin layer of egg.
  4. Lower the heat and cook until egg looks just set. Using a rubber spatula, unstick the egg from the pan by gently sliding the spatula underneath the egg. Be careful not to break the egg. The result should be a very thin egg tortilla with one side browned and the other side pale and still slightly wet. This will help when rolling it up later on.
  5. Slide the egg onto a piece of parchment paper and let cool. Repeat the process with next batch of eggs.
  6. In the same pan, heat avocado oil over high heat. Add chorizo, peppers and onions to the oil and cook 5 minutes until evenly browned and tender.
  7. Add beans, corn and jalapeno to the pan. Cook for 5 minutes until hot and cooked through.
  8. Season with salt and pepper.
  9. To assemble the burrito: (make one at a time)
  10. Spoon half of the filling onto the tortilla in a line parallel to you. The line of filling should be off-centered closer to you. Sprinkle with cheese.
  11. Lift the corners of the parchment paper and fold the tortilla over the filling. Use the parchment paper to help you roll the tortilla over the filling much like you would roll a jelly-roll. After each roll, lift the parchment paper off the tortilla and repeat rolling until the burrito is completely rolled up. (See photos)
  12. Top the burrito with the toppings and enjoy!
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