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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
4 large eggs |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
2 (8-inch) low-carb tortillas |
1 tablespoon canola oil |
1/2 red bell pepper, chopped |
2 scallions, thinly sliced, white and green parts divided |
1 jalape xc3 xb1o, seeded and minced |
hot pepper sauce (such as tabasco xc2 xae) |
1/4 cup jarred salsa |
Directions:
1. Whisk eggs, salt and cayenne together in a bowl.
2. Wrap the tortillas in a clean dish towel, sprinkly a little water on top of the towel, microwave for 1 minute and keep wrapped to keep warm.
3. Add oil, red pepper, scallion whites and jalapeo to skillet.
4. Cook until vegetables are softened, about 3 minutes.
5. Add eggs and continue to cook, stirring, until eggs are set, about 2 minutes.
6. Place tortillas on plates. Divide eggs between tortillas, season with hot sauce and gently roll up. See Photo
7. Serve with salsa and scallion greens.
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