1 small yellow onion, chopped

4 eggs, egg yolks and whites separated

0.5 oz green chilies, chopped

2 tomatoes, chopped

1 red bell pepper, cut into thin strips

¼ cup cilantro, chopped

½ cup rotisserie chicken, already cooked and shredded

Black pepper to taste

2 tablespoons olive oil

1 avocado, pitted, peeled and chopped


Put egg whites in a bowl, add black pepper, whisk well and leave them to one side. Heat up a pan with half of the oil over medium-high heat, add half of the egg whites, spread evenly, cover pan, cook for 2 minutes and then slide on a plate. Repeat this with the rest of the egg whites and leave the two “egg tortillas” aside. Heat up the same pan with the rest of the oil over medium-high heat, add onions, stir and cook for 2 minutes. Add red bell pepper, green chilies, tomato, meat and cilantro and stir. Add egg yolks to the pan and scramble the whole mix for 4-5 minutes. Add avocado, stir, take off the heat, spread evenly on the two “tortillas”, roll them, divide between plates and serve for breakfast.


Fat: 5g

Carbs: 11.4g

Protein: 12g

Total Calories: 274 Calories


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