I needed a meal that would help me hit my 3000 calorie intake a day without feeling bloated or experiencing a food coma.

I also love burritos, but I had to stay away from them since I started the low-carb diet.

So, I came up with my own low-carb version and used an omelette base to replace the soft taco.

It’s easy, quick to make, and absolutely delicious.

Preparation: 5 minutes
Serving size: 6 Burrito

INGREDIENTS

Pantry

•   6x Olive Oil (1 Tbsp)

•   6x Turmeric Powder (1 Pinch)

•   6x Paprika Powder (1 Pinch)

•   6x Tamari Sauce (1 Tsp)

Dairy

•   18x Eggs (3 per serving)

•   6x Cheddar Shredded (25g)

Vegetable

•   3x Shallot Diced (1/4)

•   6x Tomato Diced (1)

•   3x Avocado Diced (1/2)

•   1x Coriander Minced (1 Tsp)

•   2x Juice of Lime (1 Tsp)

STEPS

【1】Heat your pan just right—not too hot, not too cold.

【2】Stir until it’s all smooth.

【3】Add some granola and berries.

【4】Add some granola and berries.

【5】Add some granola and berries.

【6】Add some granola and berries.

Pro-tip: Dice your dragon fruit ahead of time and freeze it. This way, it stays fresh longer, and you can enjoy this treat anytime!

Why This Recipe Works for Me

This Low-Carb Salsa Burrito is perfect for refueling after a high-intensity workout.

It provides the protein and healthy fats I need to recover and keep my energy levels up.

It’s one of my go-to choices because it can be eaten cold or warm, making it incredibly versatile and convenient.

Benefits of This Low-Carb Burrito

•    High Protein: Packed with eggs and cheddar cheese.

•   Healthy Fats: From the avocado and olive oil.

•   Quick and Easy: Perfect for busy mornings or quick lunches.

•   Versatile: Customize with your favorite veggies and spices.