Ingredients
- • 2 low carb tortillas
- • 1 tablespoon canola oil
- • 3 tablespoons chopped red pepper
- • 2 green onions, thinly sliced
- • 1 tablespoon chopped jalapeño pepper
- • 4 eggs, lightly beaten
- • 1/2 teaspoon salt
- • 1/4 teaspoon 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.
