Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
Cut a tortilla in half and place each half on a plate.
Blend the egg substitute with the soy protein then add in the cottage cheese.
Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
Each (196 gram) serving contains:
Cals: 190, FatCals: 68, Total fat 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 18mg, Na: 827, K: 417
Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g
This has become one of my favorite weekend breakfasts.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 2|
|Calories from Fat: 98 (45%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 33.1mg||10 %|
|Sodium 1196.8mg||41 %|
|Potassium 277mg||7 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 6.2g|
|Protein 23.7g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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