Low-Carb Bacon & Broccoli Egg Burrito

Low-Carb Bacon & Broccoli Egg Burrito

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From: EatingWell.com, October 2018

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.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 slice bacon
  • 1 cup chopped broccoli
  • ¼ cup chopped tomato
  • 1 large egg
  • 1 tablespoon reduced-fat milk
  • 1 scallion, sliced
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 teaspoon canola or avocado oil
  • 2 tablespoons shredded sharp Cheddar cheese


  • Prep

  • Ready In

  1. 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 skillet and cook, stirring, until soft, about 3 minutes. Stir in tomato and transfer to a small bowl.
  2. Meanwhile, whisk egg, milk, scallion, salt and pepper together in another bowl. When the vegetables are cooked, wipe out the skillet. Add oil to the skillet and heat over medium heat. Add the egg mixture, tilting to coat the bottom of the skillet. Cook, undisturbed, until set on the bottom, about 2 minutes. Using a thin, wide silicone spatula, carefully flip the egg "tortilla". Spread the cheese over top 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 slice. Carefully roll into a "burrito".

Nutrition information

  • Serving size: 1 "burrito"
  • Per serving: 259 calories; 18 g fat(6 g sat); 3 g fiber; 10 g carbohydrates; 15 g protein; 121 mcg folate; 210 mg cholesterol; 4 g sugars; 0 g added sugars; 2,102 IU vitamin A; 55 mg vitamin C; 193 mg calcium; 2 mg iron; 632 mg sodium; 506 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Vitamin A (42% dv), Folate (30% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat, 1 high-fat protein, 1 medium-fat protein

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