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Because we grew up eating breakfast tacos—whether from a local taco joint or wrapped fresh by our mom in the morning—one of our favorite ways to enjoy breakfast is rolled up in a tortilla! Here, we’ve made a Tortilla Breakfast Roll for you to enjoy in the morning. Think: Omelet meets taco meets wrap. ¡Buen provecho!
2 tbsp Avocado Oil
½ Roma Tomato, small diced
½ Jalapeño, minced
⅛ Onion, small diced
Salt and Pepper to taste
Grain Free Almond Flour Tortillas
Habanero Hot Sauce
In a 8-10 in non-stick skillet, add oil, tomatoes, jalapeños, and onions. Sauté for 5 minutes. In a separate bowl, whisk the eggs together, season with salt and pepper, and add to the skillet.
Spread egg mixture to create a round ‘omelet’, large enough to cover the whole surface of a tortilla.
Once the open-faced omelet has cooked through, place tortilla over it and flip over in the pan. Tortilla will now be directly on the pan.
Cook on medium heat for 1-2 minutes until tortilla starts to get some color. Remove from heat onto a cutting board and roll tortilla with omelet inside.
Cut tortilla roll into 4 smaller pieces and garnish with hot sauce and cilantro.
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