This is another one of my family’s favorite quick breakfast recipes. It helps to have a stack of coconut flour tortillas ready to go in the fridge, in order to make speedy breakfasts like this one.
1 teaspoon olive oil
1 egg
½ avocado
1 teaspoon lemon juice
1 sprinkle sweet paprika
1 sprinkle ground cumin
1 sprinkle sea salt
Lightly grease a skillet with the olive oil over medium high heat. Add the egg, and do not move. Cook for 2 minutes, until whites are crispy and yolk still runny. Remove from heat.
Mash the avocado with lemon juice and spread over a coconut flour tortilla. Sprinkle with sweet paprika, ground cumin and garlic salt. Top with the cooked egg. Enjoy!
Calories: 333
Fat: 22g
Carbohydrates: 13g
Sodium: 425mg
Fiber: 8g
Protein: 14g
Sugar: 1g