As a mom with four young children and a small farm, cooking is not high on my list of Things I Want to Waste Time Doing. As a result, most of our fare is basic and, with so many individual tastes, hopefully tasty.
These burritos are a big hit with everyone (and the dogs, too!), take very little time to make, cost very little and, even better, are low carb too.
A Grocery Outlet recently opened near us, so we’ve been shopping there and got these bags of frozen vegetables for $.99 each, sweet!
We typically have them for breakfast, but they do well with any meal.
Low Carb Breakfast (Lunch and Dinner Too!) Burritos
Serves: 4 adults
- 12 eggs (7g carb)
- 1.5 cups Southwest Blend vegetable mix (bell peppers and onions chopped) (5g carb)
- 1/2 cup whole milk, optional if you’re going dairy free, makes ’em fluffier (6g carb)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- olive oil
- optional spice variations: paprika, oregano, basil, cayenne
- cheese, shredded, also optional (1.4g carb per cup)
- 8″ tortillas, your choice of regular flour or low carb tortillas (20g carb each tortilla)
Combine all but last two ingredients, whisking or mixing briskly with a fork to smoothly blend eggs and milk. Scramble over medium heat in a stainless steel pan with olive oil.
Spoon into waiting tortillas, top with optional cheese and fold.
I’m mostly dairy free, so we eliminate milk and cheese. One of these is enough to fill me up, but if it’s not for you, add some nutrient packed vegetables, such as spinach, chard or kale to add filler and vital nutrition, and/or meats. Shredded chicken, taco seasoned ground beef or pork sausage all make excellent meat additions to breakfast burritos.
Total carbs per burrito are about 25 grams.