Keto Steak & Egg Burrito
Steak and eggs make up a great breakfast idea for non-veg lovers. Aside from being an ideal
low-carb meal, keto steak & egg burrito also serves perfectly as part of a balanced diet plan.
The keto steak & egg burrito relies on an egg-based tortilla rather than one prepared using
cheese. A burrito is simply a breaded omelet and the keto steak & egg burrito is no exception.
Nonetheless, this one’s a low-carb, high-on-protein burrito.
The success of the keto steak & egg burrito recipe depends on the thickness of the steak slices.
The thinner, the better!
Total Servings – 2
Prep Time – 20 minutes
Cooking Time – 20 minutes
The keto steak & egg burrito requires a number of ingredients. Each of them can be categorized
into three categories, namely egg tortillas, mushroom and onion mixture, and the steak. Here
are the various ingredients and their respective quantities required:
2 tablespoon butter
1 cup shredded mozzarella
Mushroom and Onion Mixture:
18 ounces packed button mushrooms or sliced cremini
2 tablespoon butter
1 clove minced garlic
1 thinly sliced onion
1/2 cup chopped parsley
6 slices provolone cheese
2 tablespoon soya sauce
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon onion powder
1/2 lbs. top round steak (cut into thin pieces)
How to Prepare
Preparing the keto steak & egg burrito require multiple tasks. Step-By-Step instruction on each
of them is given as follows:
Preparing the Mushrooms
1 – Place a frying pan on medium-high heat setting and add butter to it
2 – Add onions to the pan as soon as the butter starts foaming. Sauté the onion for
about 5 minutes or so, until they get softened slightly
3 – Next, add the mushrooms to the frying pan and sauté the same for about 7 minutes
or until they get reduced in size and turns brown
4 – Add garlic and parsley to the mixture and sauté for about 1 minute or until the garlic
smell spreads. Turn the heat off and set aside the frying pan
Making the Egg Tortilla
1 – Take a bowl and thoroughly whisk eggs in it before adding a pinch of pepper and
shredded mozzarella cheese to it
2 – Place a non-stick frying pan on medium heat setting and grease it using 1 tablespoon
3 – Add the egg mixture to the frying pan and cook it slowly up until no wet region on
the egg remains
4 – Turn off the heat, place the egg on a piece of parchment paper, and set aside
Cooking the Steak
1 – Put the thin steak pieces to a bowl or Ziploc bag and add garlic powder, olive oil,
onion powder, and soy sauce to it and mix thoroughly. Let it marinate for about 5 minutes
02 – Place a frying pan on medium-high heat setting and pour 1 tablespoon of olive oil in
it. Add the steak to it as soon as the oil starts shimmering. Fry it for about 2 to 3 minutes or up
until the steak is completely cooked through
3 – Next, put 3 slices of provolone on top of the steak and add a little water to the pan
before covering it
4 – After about 2 minutes check for the water being evaporated and cheese for melting.
Turn off the heat
Assembling it All
1 – Add half of the steak to the center of the egg tortilla and cover the same with half of
the sautéed mushrooms and onions
2 – Tuck in the egg sides and roll it to ensure that the burrito is fully closed i.e. the
ingredients are packed well
3 – Serve and enjoy!
Freeze the steak and use a mandolin for slicing it into ultrathin pieces
Energy – 330 kcal
Carbohydrates – 4 grams
Fat – 26 grams
Fiber – 2 grams
Protein – 25 grams
So, that sums up the keto steak & egg burrito recipe. Use the dedicated comments section
below to share your valuable tips, suggestions, remarks, corrections, etc. with the community.
Thanks in advance!