Breakfast Wrap

Our tester, Julie, now calls this recipe "a low-carb staple."

What you need:

• 1 or 2 strips bacon
• 1-2 eggs
• 1 low-carb tortilla
• 2-3 tablespoons (20-30 g) shredded cheese-cheddar or Monterey Jack are good

What you do:

1. First, you need to deal with the bacon and the scrambled eggs. I'd microwave the bacon-lay it on a microwave bacon rack or in a glass pie plate, and nuke it on high (a minute per slice is about right in my microwave, but microwaves vary).
2. Keep an eye on it the first couple of times, and you'll get the timing down. Drain your bacon on a paper towel while you scramble the eggs.
3. You can scramble your egg or eggs plain or add a splash of cream if you like. Just beat 'em up in a bowl. Spray a medium skillet with nonstick cooking spray, and add a little butter if you want to. Heat over medium-high flame, pour in the eggs, and scramble till set.
4. Lay your low-carb tortilla on a microwaveable plate. Sprinkle the cheese on it, and microwave on high for 10 to 20 seconds-you just want to melt the cheese. Add the scrambled egg and bacon, roll it up, and enjoy!

Tester's note: Julie says the eggs and bacon can even be made ahead and put into a plastic snap-top container, and then used for a couple of days in a row for a fast and easy breakfast on the go. Just nuke the bacon and egg separately (it needs more nuke time than the tortilla), nuke the tortilla with the cheese, combine, and go. Breakfast made in less than a minute, and totally portable for the
commute to work!

Yield: 1 serving

Nutrient breakdown per serving:

• 254 calories
• 17 g fat
• 20 g protein
• 12 g carbohydrate
• 8 g dietary fiber
• 4 g usable carbs.

Get Macro Patterning Nutrition for more healthier recipes.