Mexicali Breakfast Recipe

1:31 PM, Jan 29, 2013   |    comments
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Serves: 4
Preparation Time: 30 minutes


4 (6 in) whole grain tortillas

2 tsp macadamia nut oil

1/2 cup diced onion

3 garlic cloves, diced

2 scallions, minced

1/2 cup sliced red pepper

1 tbsp seeded and diced jalapeno pepper

1/2 tsp cumin

7 egg whites

3 whole eggs

1/3 cup almond milk

1/4 tsp dried oregano

salt and pepper to taste


1.  Preheat the oven to 400F Wrap tortillas in foil and place them on a baking sheet in the oven to warm while you prepare the eggs.

2.  Heat the oil in a large nonstick skillet over medium heat. Add the garlic and saute for 3 mins. Add in the red pepper and saute for 3 mins. Add in the jalapeno peppers and cumin and saute for 1 min.

3.  Whip together egg whites, almond milk, scallions, oregano, salt and pepper. Pour over the vegetable mixture and lightly scramble the eggs until desired doneness.

4.  To serve, divide the egg mixture among the hot tortillas and roll into cones. Serve with the salsa and a dollop of low fat sour cream if desired.

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