A hearty and healthy breakfast classic, courtesy of mountainmamacooks.com
Preheat oven to 300°F.
Place tomatoes in a glass baking pan.
Toss with garlic infused oil and sprinkle with salt.
Roast in a preheated oven for 2 - 2 1/2 hours until soft and caramelized.
Heat coconut oil in non-stick sauté pan over medium-low heat.
Combine eggs and egg whites in a bowl with a splash of water.
Use a fork or whisk to whip the eggs until light and fluffy.
Pour the eggs into pan and cook, over low heat until fluffy and cooked to your liking.
Season with salt and pepper.
Divide the eggs between two tortillas and top with sliced avocado and a smattering of roasted tomatoes.
Garnish with cilantro if you like, roll up and enjoy!
Serving Size 2 Servings