2 low carb tortillas
1 tablespoon canola oil
3 tablespoons chopped red pepper
2 green onions, thinly sliced
1 tablespoon chopped jalapeño pepper
4 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup roasted red salsa

1. In a medium skillet over medium heat, toast tortillas 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs.

2. Add oil, red pepper, green onions and jalapeño pepper to skillet. Cook 3 minutes until vegetables are softened. Pour in eggs; sprinkle with salt and cayenne pepper. Cook, stirring occasionally, until eggs reach desired consistency.

3. Divide eggs on tortillas; gently roll up tortillas, transfer to a plate and top with salsa. Serve immediately.

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