Mexican Egg Frittata
Servings
Prep Time
Cook Time
Ready In
Recipe: #10182
July 22, 2013
Categories: Fresh Tomatoes, Breakfast, Eggs, Vegetables, Mexican, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Spicy more
"This recipe is one I got from a candida cookbook. It is delicious and great for anyone trying to stay gluten free and low carb."
Ingredients
Nutritional
- Serving Size: 1 (123.4 g)
- Calories 248.4
- Total Fat - 23.3 g
- Saturated Fat - 4.1 g
- Cholesterol - 163.7 mg
- Sodium - 358.4 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 2.9 g
- Sugars - 1.4 g
- Protein - 6.5 g
- Calcium - 36.1 mg
- Iron - 1.2 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step 1
Pour olive oil into non stick pan and heat to medium high.
Step 2
Add tortillas one by one and fry until brown and crispy.
Step 3
Drain tortillas on paper towels and drain oil from pan leaving enough to coat the bottom.
Step 4
In a medium bowl scramble eggs and mix in the onion, tomato, avacado, salt and cayenne pepper.
Step 5
Turn heat on medium and add egg mixture.
Step 6
Cook eggs to your preference.
Step 7
Put portion of egg mixture on tortilla and serve topped with picante sauce.
Step 8
You may also put shredded cheese on top if desired.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
