1x patty of Steak-EZE Thinly Sliced and Shaped Sirloin Steak Strips, Frozen
4 x eggs
1 x 10″ diameter tortillas (the whole wheat carb balance kind has 110 calories, the flour kind has 210 calories)
Shredded cheddar cheese
Olive oil
Instructions
Warm up the tortilla in a 10″ pan on low heat
Put 2 tbsp of olive oil in a small 8″ pan on medium-high heat
Add the steak patty and cook patty for 2 minutes
Flip patty and cook for another 2 minutes
Using a heat-resistant silicon spatula, break the patty into small strips.
Transfer steak strips to a strainer over a small bowl and press to squeeze juices out. This will limit how much juice will leak through the bottom of the burrito and make a mess.
Flip the tortilla and cook the eggs. I prefer to scramble them.
Turn off the heat to the eggs before they’re done because they will continue to cook on their own
Sprinkle some shredded cheese on the eggs, add the steak, and mix
Transfer the mixture to the tortilla
Let the mixture cool a bit while washing the dishes
