Cooking in College: Low Carb Eggs & Peppers Tortilla Wrap
Submitted by Justin Farber
This healthy morning recipe is a fun project that produces a glorious finished dish. Low-carb and low-fat, enjoy this meal without regret.
Ingredients
1 Low Carb Tortilla
1 Dash Milk (optional)
2 Eggs
⅓ Bell Pepper (any color)
1 Tbsp Fat Free Sour Cream
Directions
First, dice the pepper into small, less-than-bite-sized pieces.
Heat a frying pan to a medium heat and begin frying the peppers.
Crack the eggs into a bowl for beating. Adding a splash of milk will result in fluffier eggs. Use a fork and beat until thoroughly mixed.
By now the peppers should be fairly well cooked. Pour the egg mixture into the pan.
Using a spatula, separate the giant egg-pepper mass and move the ingredients around to ensure adequate cooking.
Once cooked, remove the mixture from the pan and place on a plate or in a bowl.
Heat the tortilla momentarily in the frying pan.
Now, spread the sour cream across 1 side of the tortilla. Make sure the edges of the tortilla are covered—the sour cream is the paste that holds the wrap together.
Spoon the egg-pepper mixture into the tortilla. Spread evenly across the entire tortilla.
Finally, roll up your wrap! Go slowly and make sure the ingredients are being wrapped, not pushed forward. Slightly lift up on the tortilla as you wrap it and this shouldn't be a problem
For presentation and eat-ability purposes, cut it in half down the middle. Top with hot sauce or dip in Ranch dressing if you like!
More recipes: http://collegerecipes.com/
This healthy morning recipe is a fun project that produces a glorious finished dish. Low-carb and low-fat, enjoy this meal without regret.
Ingredients
1 Low Carb Tortilla
1 Dash Milk (optional)
2 Eggs
⅓ Bell Pepper (any color)
1 Tbsp Fat Free Sour Cream
Directions
First, dice the pepper into small, less-than-bite-sized pieces.
Heat a frying pan to a medium heat and begin frying the peppers.
Crack the eggs into a bowl for beating. Adding a splash of milk will result in fluffier eggs. Use a fork and beat until thoroughly mixed.
By now the peppers should be fairly well cooked. Pour the egg mixture into the pan.
Using a spatula, separate the giant egg-pepper mass and move the ingredients around to ensure adequate cooking.
Once cooked, remove the mixture from the pan and place on a plate or in a bowl.
Heat the tortilla momentarily in the frying pan.
Now, spread the sour cream across 1 side of the tortilla. Make sure the edges of the tortilla are covered—the sour cream is the paste that holds the wrap together.
Spoon the egg-pepper mixture into the tortilla. Spread evenly across the entire tortilla.
Finally, roll up your wrap! Go slowly and make sure the ingredients are being wrapped, not pushed forward. Slightly lift up on the tortilla as you wrap it and this shouldn't be a problem
For presentation and eat-ability purposes, cut it in half down the middle. Top with hot sauce or dip in Ranch dressing if you like!
More recipes: http://collegerecipes.com/
