Low Carb Breakfast Burrito
How to Make It
Step 1
To a bowl, crack the eggs. Add the coconut milk, tapioca flour, garlic powder, salt, and pepper. Whisk until it is a homogeneous mixture.
Step 2
Add the olive oil to a large nonstick pan over medium heat. Once the oil heats, add the egg mixture and swirl to distribute evenly. Drop the heat to low, cover with a lid, and let it cook for 2-3 minutes until the eggs are firm.
Step 3
Meanwhile, while the eggs cook, slice the avocado in half, remove the seed, slice one half vertically, and scoop it out of its skin. Finely slice the scallion, shred the lettuce, and cut the cherry tomatoes into quarters. When the eggs are fully cooked, take the pan off the heat and place it on the counter.
Step 4
Add the hot sauce to the middle of the egg tortilla and spread it. Leaving 1.5 inches empty at the bottom, layer the avocados, tomatoes, and scallions. Finally, add the lettuce leaves on top and season with a pinch of salt and pepper.
Step 5
Slide the egg tortilla onto a large piece of aluminum foil or parchment paper. Fold the lower part of the egg tortilla over the vegetables, then with the help of the foil, roll the tortilla firmly from one side to the other. Tear the top part of the foil/paper to expose the tortilla.
Step 6
If you are keeping the breakfast burrito for later, then keep it wrapped and don’t tear the top part. Serve it with a lemon wedge. Enjoy warm.
Ingredients
- Raw egg – 3 medium
- Coconut milk – 2 tbsp
- Tapioca flour – 2 tsp
- Garlic powder – 0.25 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Extra virgin olive oil – 2 tbsp
- Hot chili sauce (Sriracha) – 1 tsp
- Avocado – 0.5 each
- Tomato – 2 cherry
- Scallions or spring onions, tops and bulb, raw – 0.5 medium – 4 1/8″ long
- Lettuce, green leaf – 1 outer (large) leaf