Monday, February 9, 2015

BREAKFAST: MEXICAN BREAKFAST PIZZAS(click here to print)

MEXICAN BREAKFAST PIZZAS





8 ounces button mushrooms, sliced
1 medium onion, chopped
4 eggs , beaten
1 medium bell pepper, hoped
1/4 cup cream
1/2 cup tomato sauce, at room temperature
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
4 low carb tortillas
sour cream
cilantro

Saute vegetables for 5 minutes. Add the beaten eggs and cook for scrambled eggs. Warm tortillas.
Stir together the tomato sauce with the cumin and red pepper flakes. Spoon the egg and vegetable mixture onto the tortillas. Spread with tomato sauce. Top with sour cream and cilantro.  Roll tortillas and enjoy immediately.  serves 4; carbs vary according to tortillas used.

Tip: You can substitute your favorite Salsa for the tomato sauce

Adapted from American Heart Association
 

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