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Serves 4


  • 4 eggs
  • olive oil spray
  • 1 cup cooked ground meat or cooked crumbled tofu
  • 1 cup sauteed bell pepper & onions
  • 1 avocado
  • salsa or hot sauce


  1. Make egg-tortillas. Whisk 1 egg in a small bowl. Heat a saute pan over medium heat and spray with oil. Pour whisked egg into pan and let spread out. Cook about a minute then flip and cook another minute on the other side so you get a thin crepe-like tortilla. Remove to a plate, whisk the next egg and keep repeating with each egg until you have 4 tortillas.
  2. Reheat. Add your veggies & meat or tofu to the heated pan just to re-heat these leftovers.
  3. Assemble. Smear avocado into each tortilla, then add meat & veggie filling, then salsa, wrap up and enjoy!


  1. The whole point of this recipe is using up leftovers. You can literally use any mix of cooked veggies & protein. Even frozen, defrosted veggies and a can of black beans would work!
  2. Egg tortillas will last in the fridge for a couple of days.
  3. You can buy pre-made egg tortillas as well, such as Egg Life or Crepini brands.

Nutrition Facts (per serving):

Calories: ~70kcal, Protein: ~16g, Carbohydrates: ~3g, Dietary Fiber: ~2g, Sugars: ~0g, Fat: ~8g, Saturated Fat: ~4g