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Mexican Breakfast Pizza Recipe


Atkins Mexican Breakfast Pizza
8.7g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:Mexican
Cook Time:13 Minutes
Phase:Phase 2
Difficulty:Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

17g

Protein

12.6g

Fat

11g

Fiber

308.6cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/8tspblack pepper, ground USDA
  • 0 1/2eafresh avocado USDA
  • 1cupred salsa FNDDS
  • 2eafresh cilantro, sprig FNDDS
  • 0 1/8tsptable salt USDA
  • 0 3/4cupmexican blend cheese FNDDS
  • 4lrgraw egg USDA
  • 1eafresh jalapeno peppers USDA
  • 4eaCarb Balance whole wheat tortilla, fajita, 6" Mission Foods
  • 1ozqueso fresco cheese FNDDS
  • 0 1/4cupfresh radishes, sliced USDA

DIRECTIONS

  1. With the oven rack in the top quarter of the oven, heat to 350°F.
  2. Over two sheet pans lined in parchment paper, evenly space 4 tortillas. For each tortilla, place ¼ cup salsa in the middle of the tortilla. Make a well in the middle of the salsa, creating an even ring of salsa not quite reaching the edge of the tortilla. Gently crack an egg into the center of the well and season with a pinch of salt and pepper. Sprinkle the salsa with 3 tablespoons shredded cheese. 
  3. Bake for 11-13 minutes, until egg whites are turning opaque along the bottom. Switch oven to broil for 2-3 minutes, until tops are opaque, and yolk is cooked to your liking. Remove from oven.
  4. Top each tortilla pizza with avocado (about 25g on each), sliced jalapeno (about 3g on each), ¼ ounce crumbled queso fresco, radish slices (about 8g on each), and a roughly chopped cilantro. Enjoy while warm. One pizza as described above is one serving.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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