Low Carb, Low Fat Confetti Pepper Breakfast Lettuce Wrap

This breakfast hash featuring onions, green, red and yellow peppers plus jalapeno peppers for a kick is scrambled with egg beaters.  The mixture was cooked in a non skillet pan without using cooking spray or oil.  Instead I just used little water to cook first the vegetables and then poured the egg beaters into the softened vegetables and cooked it in the leftover water with stirring.  The breakfast hash is then served in lettuce leaves to make it low carb with tomato salsa.  One can also eat the hash on a tortilla if you are not do not mind a few carbs.

The seasoning of garlic powder and cumin enhance the taste of the hash so that you will not miss the saltiness or smokiness of a bacon or sausage.  This is a very satisfying and delicious not to mention healthy breakfast alternative for you and your family.  Try it!

Low Carb, Low Fat Confetti Pepper Breakfast Lettuce Wrap

Ingredients

• 1 medium onion, chopped
• 1/2 each green, yellow and red pepper, diced (you can use any combination of pepper)
• 1/2 to 1 piece of jalapeno, chopped  (I used sliced 6 jalapeno slices from a jar)
• 1 and 1/4 cup egg beaters
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• salt and black pepper to taste

1.  Place the onion and green, yellow and red pepper in a non stick skillet and add water to just cover the vegetables.   Cook the vegetable mixture in boiling water till cook but not too limp. 

2.  Add the jalapeno pepper, garlic powder, cumin and black pepper to the vegetable mixture and stir.  Making sure there is a little bit of boiling water left in the pan, lower the heat and add the egg beaters and stir the egg and vegetable till the egg is cooked. 

3.  Season the cooked hash with salt. 

4.  Place the hash on top of lettuce leaf (or tortilla).  Serve with tomato salsa and low fat yogurt or low fat sour cream.