2 low-carb tortillas
1 tablespoon canola oil
3 tablespoons chopped red pepper
2 green onions
1 tablespoon chopped jalapeņo pepper
4 eggs
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup roasted red salsa
Directions: one line for each direction. When saved the lines will be numbered.
In a medium skillet over medium heat, toast tortillas 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs.
Add oil, red pepper, green onions and jalapeņo pepper to skillet. Cook 3 minutes until vegetables are softened. Pour in eggs; sprinkle with salt and cayenne pepper. Cook, stirring occasionally, until eggs reach desired consistency.
Divide eggs on tortillas; gently roll up tortillas, transfer to a plate and top with salsa. Serve immediately.
