Serves 4
Ingredients
- 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
Directions
- 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.
- Reheat. Add your veggies & meat or tofu to the heated pan just to re-heat these leftovers.
- Assemble. Smear avocado into each tortilla, then add meat & veggie filling, then salsa, wrap up and enjoy!
Notes
- 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!
- Egg tortillas will last in the fridge for a couple of days.
- 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
