The original version, cooked by a wonderful friend from our past, had chopped potato, which is not allowed on Atkins. But I don’t think the omission of the potato diminishes the resulting flavor too much. With my addition of leftover grilled steak (she used pork sausage) , hubby and I give this one a thumbs up! To cut carbs, I usually serve it open-faced on 1/2 low-carb tortilla and eat with a fork. Not suitable for Induction due to oat flour in the tortilla. Traditionally, these are rolled like an enchilada, but ya can’t get much filling into them unless you use the over-sized tortillas, which isn’t really the best choice. But with only 1/2 tortilla, I can only fold them in half. Actually, that’s a piece of my thin Indian naan bread in the pic above as I was out of low-carb tortillas the day I took this pic. Not suitable for Atkins Induction unless you use my No-Flour Tortilla linked belos and omit the tiny amount of beans.
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INGREDIENTS: For each serving you’ll need:
1 egg scrambled
1/2 low carb flour tortilla (or 1 piece of my No-Flour Tortillas)
2 T. refried beans, canned (can omit to reduce carb count)
1 oz. Monterey Jack Cheese
1 oz. chopped onion
2 oz. leftover grilled steak, chopped fine
dash ground cumin
Optional: a little chopped cilantro
Spray pan with vegetable spray.
Place 1/2 tortilla on pan and smear thin with beans (use back of a spoon)
Scramble egg in skillet and spread evenly on top of beans
Saute onion and meat a few minutes until onions are nearly tender and spread evenly on top of the eggs. Sprinkle with cumin and top with jack cheese. Add cilantro if using. For those eating whole tortilla versions, fold the unfilled side over now to “close” the burrito. Bake at 350º for 10-15 minutes and serve. Some will like salsa with these but that is not included in info below.
NUTRITIONAL INFO: Serves 1, each burrito contains:
15.1 g fat
12.6 g carbs, 4.9 g fiber, 7.7 NET CARBS
28.4 g protein