Ingredients
Scale
6 large eggs
1/2 cup shredded cheddar cheese
1/2 bell pepper (assorted colors), sliced
1/4 onion, diced
1 tsp olive oil
Salt to taste
Freshly ground pepper to taste
Instructions
Preheat skillet over medium heat and add olive oil
Sauté onions and bell peppers for 5 minutes until softened
Crack eggs into the skillet, add cheese, salt, and pepper
Scramble slowly until tender and fully cooked
Use large lettuce leaves as burrito wraps
Fill with the egg-cheese mixture and roll tightly
Notes
Use keto-friendly tortillas (not listed) as an alternative to lettuce
Add avocado slices or sour cream for extra richness
Store leftovers in the fridge for up to 3 days
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Pan Cooking
- Cuisine: Mexican-American
- Diet: Keto-Friendly
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 850mg