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This article was provided by Mark’s Daily Apple, which is the go-to destination to learn how to lead a healthy Primal life in this hectic modern world. I find their posts usually offer some interesting opinions and useful trips and advice
Everyone loves a good burrito. They’re hearty, filling, and you can stuff them with whatever you’re in the mood to eat. Wrap them up, and they make a convenient and flavorful meal on the go. Can you have burritos when you’re keto, though?
When you’re keeping your carbs low, good burritos can seem out of reach. Traditional flour tortillas send your carb counts through the roof, and inflammatory grains drain you of all of your energy. Other store-bought tortilla options are either just as carby, they have questionable ingredients, or they simply just don’t hold up.
We found a way. This keto burrito recipe has all of the flavor you’re looking for, without the carb-loaded carrying case. Instead, we use a thin, crepe-like egg pancake that compliments any burrito ingredient combination you can dream up.
Here’s how to make it.
Keto Burrito Recipe
Time in the kitchen: 15 minutes
- Primal Kitchen® Avocado Oil Spray
- 2 Tbsp. Primal Kitchen Avocado Oil, separated
- 6 eggs
- ¾ cup shredded cheese of choice
- 1 tsp. water
- ½ cup thinly sliced red bell pepper
- ½ cup thinly sliced yellow bell pepper
- 2/3 lb. thinly sliced flank steak
- 1 tbsp coconut aminos
- squeeze of lime
- ½ tsp. chili powder
- ½ tsp. onion powder
- ½ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- Additional toppings: sliced avocado, shredded lettuce, salsa
To make the wraps:
Spray your seasoned cast iron pan with the avocado oil spray. Preheat your oven to 350 degrees Fahrenheit and place the pan in the oven for 10-12 minutes. In a bowl, combine 2 eggs and ½ tsp. water with a pinch of salt and pepper and whisk together with a fork.
Once the pan is quite hot, place the hot pan on your stovetop and heat over medium-high heat. Swirl 1/2 tablespoon of avocado oil in it and then quickly add the egg mixture to the pan and spread it out if necessary with a rubber spatula. As the edges of the egg begin to set, tilt the pan slightly while pulling up the egg from the edges with a spatula. This will allow the raw egg in the middle to fill the spaces in the pan so it can set.
Allow the egg to cook until it is almost set, continuing to periodically run the spatula under the edges of the egg. Using your spatula and hand, carefully flip the omelette tortilla over and allow it to cook for another 15-30 seconds. Remove the omelette from the pan and repeat using another ½ tablespoon of oil, and the mixture of 2 eggs, ½ teaspoon of water and a sprinkle of salt and pepper.
Set the tortillas aside and wipe out any excess egg from the pan.
To make the cheesy eggs:
Whisk together the remaining 2 eggs and the shredded cheese along with a pinch of black pepper. Add ½ tablespoon of oil around the cast iron pan and swirl it around the pan. Quickly add the egg and cheese mixture to the pan and agitate it with a spatula. Continue to move the egg and cheese mixture around the pan as it cooks until a cheesy scramble forms. Remove from the pan and chop up into pieces.
To make the steak:
Remove any bits of egg from the pan and add the last ½ tablespoon of oil. Add the bell pepper and saute for 2-3 minutes, or until slightly softened. Toss the flank steak in the spices and add the slices to the pan. Use tongs to move the sliced steak around the pan to encourage browning. Add the coconut aminos and lime and continue cooking until the steak reaches your desired doneness.
Arrange the burritos by placing a few slices of steak and peppers in the center of the egg tortilla, and some of the cheesy eggs next to them. Top with additional toppings like shredded lettuce, sliced avocado and salsa. Carefully wrap up the 2 tortillas and slice them so you have 4 burrito portions.
The “tortillas” for this burrito are a thin omelette that’s almost crepe-like. The key to the omelette not sticking is to use a very hot pan. We like to use a preheated seasoned cast iron pan for this. When you place the preheated pan over the flame on the stovetop, you swirl some oil around the pan and then quickly add your egg mixture. Adding the egg to the oil right away will help create a sort of non-stick seal so the egg tortilla stays together and in one piece.
The burritos are filled with a cheesy egg scramble and sautéed steak and peppers for a super filling and satisfying meal. Fill your burritos with your favorite toppings – we like lettuce, avocado and salsa. The egg tortillas are fairly delicate so be gentle while working with them.
Nutrition Information (per burrito half):
Total Carbs: 6 grams
Net Carbs: 5 grams
Fat: 29 grams
Protein: 31 grams
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