Low-Carb Bacon & Broccoli Egg Burrito

Typically around this time of year I look for low-carb recipes to help reign in my eating habits so I can fit in my school-teacher clothes again! Recently I got really inspired and bought a subscription Eating Well magazine. This year I turn the big 5-0 so I'm thinking of my overall health more now than ever. This recipe is from Eating Well. It caught my attention because it was simple, the ingredients could be prepared ahead of time, and it's super fun to make "egg tortillas"! 😄 First, the recipe says to use a "medium" size skillet - so I used a 10-in. You could easily use an 8" omelet pan and the tortilla will be thicker or you can add more milk and make 2, and adjust the other ingredients accordingly. Today I substituted zuchinni for the broccoli because I had it on hand. I just added salt and pepper to the mixture and it works great. I had made guacamole dip yesterday so I added that as a garnish. Oh, and the recipe says to flip the tortilla so as to cook it on both sides. Tip - I simple cover the pan and keep it on medium heat and it cooks through without running the risk of tearing the "tortilla". Just make sure there's enough oil in the pan first so it releases easily on the plate. That's when I add the mixture, bacon, and then I top with the cheese. The heat from the mixture melts the cheese after you roll it up and you're done. And it's really good!

This meal can be altered in all kinds of ways - make it a veggie meal and delete the bacon, make it a southwest meal and add peppers and onions, add shredded chicken for more protein, garnish with sour cream, avocado, salsa, and/or cilantro, add a side of fruit, have it for lunch or dinner, etc. You decide and make your own creation! Remember, click on the hyperlink below for the recipe.

Bacon and Broccoli Egg Burrito Recipe - Eating Well

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