INGREDIENTS
12 Eggs
6tbsp psyllium husk powder
6tbsp BADIA complete seasoning*
12tbsp EVOO
Servings: 12pc 10″ diameter tortillas
1. Mix all the ingredients by hand or food processor with the pulsing option, of you mix too long the batter will turn into goo
2. While you mix your ingredients, preheat your pan at low temperature
3.Pour the batter and spread it with a silicone spatula
Note: For this 10″ skillet I use 1/3cup of batter per tortilla giving me at least 1:1 tortilla-egg ratio
4. Let most of the moisture evaporate before flipping the tortilla
5.Remove it from the pan and let it cool before storing it, repeat
6. If you are meal prepping you can put your tortillas in a ziplock bag and sore them for up to a week, if possible aim for enough tortillas to be consumed within 2~3 days