My boyfriend Greg eats scrambled eggs as often as he can. I found this scrambled egg and salsa wrap recipe and immediately wanted to repost. I can’t wait to try this recipe, using Trader Joe’s Reduced Carb Whole Wheat Flour Tortillas. I am obsessed with these tortillas…they only have 45 calories per tortilla, with 7 grams of fiber and 4 grams of protein.
- Trader Joe’s Reduced Carb Whole Wheat Flour Tortillas
- 4 Large Eggs (based on 2 servings – 2 eggs per person)
- 1-2 Scallions/Green Onions, sliced
- Sea Salt
- Freshly Ground Black Pepper
- 1 Tbsp Olive Oil
- 4 Tbsp of Low-Fat Tex-Mex Cheese Mixed
- 1 Avocado, diced
- Freshly chopped Cilantro
Fresh Tomato Salsa:
3 Ripe Tomatoes, seeded
1/4 of White or Red Onion
2 Tbsp Fresh Cilantro
1 Serrano Chili, seeded
1 Lime, juiced
Sea Salt to taste
Make the fresh tomato salsa – Dice the tomatoes. Finely chop the onions, fresh cilantro and chili. Combine the diced tomatoes, chopped onions, cilantro and chili. Season with lime juice and sea salt. Set aside.
In a large bowl, place the eggs and add some salt and pepper as well as the chopped scallions. Whisk the egg until light and frothy.
Set a medium pan over moderate to low heat and add the olive oil. Pour in the egg mixture and cook gently and mixing it together with a heatproof rubber spatula. Cook the egg to your preference, and toss in the cheese and cook until the cheese has melted and set aside.
Warm the tortillas in the oven or microwave oven. Spoon the egg on a warm tortilla, spoon some salsa on over the egg, and top with avocado, cilantro and season with some freshly ground black pepper.
Recipe Adapted from Sea Salt with Food