Burrito-less Breakfast Burrito: a yummy low-carb breakfast

Since moving to New York City we’ve worked hard to reduce our intake of carbs (okay, with the exception of wine, but w/e). One of my favorite recipes in Gainesville was to make breakfast burritos (with various meats, veggies, garnishes, etc.), but tortillas are the epitome of everything that’s bad about carbs. So we had to figure out how to make a special breakfast while cutting back on carbs.

So I started developing – as we call it – a Burrito-less Breakfast Burrito. The fun thing about this dish is you can add whatever you love about breakfast into this versatile dish.  Here’s what I do for two servings.

INGREDIENTS
1 tablespoon unsalted butter
1 small onion, finely chopped
1/3 red pepper, finely chopped
1 clove garlic, finely chopped
6 large eggs
Splash of half and half
Pinch of salt
Pinch of pepper
½ cup Mexican blend shredded cheese (or shredded sharp cheddar)
1 avocado, diced
1 tomato, chopped, seeded and drained on a paper towel (or substitute drained salsa)
1 scallion, sliced thinly
½ cup sour cream

Wisk eggs with half and half and season with salt and pepper.  Add butter to skillet and saute onion, garlic and red pepper on medium low heat until tender. Add egg mixture. Once eggs are mostly set, but still runny, sprinkle shredded cheese on top, cover for a couple of minutes and cook until the cheese is melted.

Place eggs on the center of each plate and sprinkle avocado and tomato around. Dollop sour cream around the edge of the plate and garnish with scallion.

Note: Can add sausage or bacon to the plate – or play with ingredients you love in an omelet or breakfast burrito. The nice thing is you won’t even miss the tortilla. It’s so delicious and fresh.