- 1 ezekial sprouted grain corn tortilla
- 6 grape tomatoes, chopped
- 1/4 cup chopped onion
- 1 jalapeño
- 3 tbs chopped cilantro
- 1 whole egg
- 3 egg whites
- 2 chicken sausage links
- sea salt, pepper & crushed red pepper to taste
This is what I like to call my Sunday Morning Nightmare. I think it’s because it’s really not that pretty and it’s super spicy. For me it’s not really about how pretty it looks, but how amazing it tastes.
First let me say, your freezer can be your best friend when it comes to your bread options. I keep a shelf just for my sprouted grain bagels, ezekiel breads, tortillas, english muffins and whole wheat sandwich bread. This way I just microwave them for 30 seconds when I need them and there’s no waste.
That’s where these sprouted grain tortillas come in. Keep in mind a serving size of ezekiel tortillas is one lonely tortilla. My huger tells me to have two, but the truth is, once you have one you’re really satisfied. I didn’t have to defrost the tortillas in the microwave. I just put them on the counter separated and they were ready to go by the time my eggs were done.
Cook chicken sausage according to package directions.
In a small bowl, combine 3 egg whites and one whole egg. Season with sea salt, pepper and crushed red pepper to taste.
Dice tomato, jalapeño & onion. If you like spice like I do, leave in the jalapeño seeds, if not, discard the seeds. Spray omelet pan with olive oil and heat. Sauté onion and jalapeño until they start to soften.
Add egg mixture to saute pan folding with a rubber spatula.
Take diced tomatoes and squeeze out the liquid over your sink. This will prevent your eggs from being watery. Add tomatoes just before eggs are completely cooked to heat through.
Remove sausage from pan, chop and add to egg. Fold all ingredients together and place in tortilla. Garnish with chopped fresh cilantro. If you have avocado on hand, it makes a great addition to this yummy breakfast. For extra heat, I drizzled my eggs with sriracha.