Instead of wrapping up eggs in a tortilla for a classic breakfast burrito, we're wrapping up veggies and bacon in a tortilla made out of eggs. Just whip up an easy omelet and nestle your cooked veggies inside to slash the carbs in this healthy, gluten-free burrito. Source:, October 2018

Carolyn Casner



  • Cook bacon in a medium nonstick skillet over medium heat, turning once or twice, until crisp, 4 to 6 minutes. Remove to a paper towel-lined plate. Add broccoli to the pan and cook, stirring, until soft, about 3 minutes. Stir in tomato and transfer to a small bowl.

  • Meanwhile, whisk egg, milk, scallion, salt and pepper in another bowl. When the vegetables are cooked, wipe out the skillet. Add oil and heat over medium heat. Add the egg mixture, tilting to coat the bottom of the pan. Cook, undisturbed, until set on the bottom, about 2 minutes. Using a thin, wide silicone spatula, carefully flip the egg "tortilla." Sprinkle with cheese and cook until completely set, about 1 minute more. Transfer to a plate. Fill the lower half of the "tortilla" with the broccoli mixture and top with the bacon. Carefully roll into a "burrito."

Nutrition Facts

259 calories; 18.2 g total fat; 5.9 g saturated fat; 210 mg cholesterol; 632 mg sodium. 506 mg potassium; 9.8 g carbohydrates; 3.3 g fiber; 4 g sugar; 15.4 g protein; 2102 IU vitamin a iu; 55 mg vitamin c; 121 mcg folate; 193 mg calcium; 2 mg iron; 37 mg magnesium;

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