Breakfast Burrito Wrap with Bacon and Avocado

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tsp or 9g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Bacon

  Pork, cured, cooked, baked

  4 strip cooked or 32g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

Directions

1. Whisk the eggs well with the heavy cream, salt and pepper.
2. Heat up a non-stick pan to a medium heat.
3. Melt half the butter in the pan, and pour in half the egg mixture. Immediately tilt the pan back and forth to ensure the egg covers the entire base.
4. Cover the pan and let the cook for about a minute.
5. When you are able to move the entire crepe when shaking the pan back and forth, carefully flip it over with a spatula.
6. When it's fully cooked, transfer to a paper towel to remove excess oiliness.
7. Repeat with the other half of the egg mix.
8. Spread the mayonaisse on the crepe.
9. Add the lettuce, tomato, bacon and avocado.
10. Season with salt and pepper.
11. Roll and enjoy!
12. Recipe by: Roche Woodworth (source: https://www.livingchirpy.com/low-carb-breakfast-burrito/)

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