Breakfast Burrito

Ingredients

• Egg

  whole

  2 large or 100g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Olive oil

  2 tbsp or 27g

• Low Carb Tortillas, Traditional Flour

  La Tortilla Factory

  1 serving or 42g

• Hass Avocado

  Freshdirect

  ¼ medium or 38g

• Fully Cooked Bacon

  Cooked Bacon Strips - Kirkland Signature

  1 slices or 9g

• Baby Spinach

  Dole

  1 ½ cup or 43g

• Swiss cheese

  ½ oz or 14g

Directions

1. Beat the eggs lightly with some salt and pepper and the milk, if using.
2. Place the oil in a medium skillet, preferably nonstick, over medium-high heat. When the oil is hot, add the eggs. Cook, stirring frequently and scraping the sides of the pan.
3. As the eggs begin to curdle, you may notice that some parts are drying out; whenever you see that, remove the pan from the heat and continue to stir until the cooking slows down a bit. Then return to the heat and continue cooking. The eggs are done when creamy, soft, and still a bit runny; do not overcook unless, of course, you intend to. Serve immediately.