This recipe was inspired by my dad's garden in Santa Barbara and my addiction to Mexican Food. Growing up my dad always had fresh tomatoes and peppers and still does today. This recipe is a great alternative to a heavy breakfast burrito. Think of it as a deconstructed one!
6-8 organic eggs
1 jalapeno pepper de-seeded and cut into ring
2-3 slices of finely chopped red onion
One medium ripe tomato, de-seeded and chopped
1 green onion sliced
A handful of rinsed cilantro (For those who don't love the taste of cilantro I sometimes sub for arugula micro greens for a different bite)
1/2 avocado sliced
Toffuti dairy free sour cream
Gluten free siracha or my JF Spicy Salt to garnish
Sauté the onions and jalapeno rings in a light oil (approx 1tbs) on a low-medium heat, allowing them to soften but not color. I love garlic infused olive oil but any light oil will work.
Scramble the eggs in a large bowl and add to pan with peppers and onions.
Turn the heat to low and let the eggs set. Push them around and let the eggs cook on low heat. The key here is to scramble low and slow so they are fluffy and cooked perfectly.
Once the eggs are almost done, add the tomatoes. You may have to cook a bit more for the juice of the tomato to subside.
Remove from heat and set aside.
Char a corn tortilla over the gas flame for garnish and to help scoop the eggs up.
Plate the eggs partially on top of the tortilla.
Add the cilantro and sriracha salt and pepper.
Layer your avocado and add a spoonful of dairy free sour cream. Salt and pepper to taste.
The finishing touch is a squeeze of fresh lime on top of the eggs. This changes the flavor and gives it a bright finish. Garnish with extra fresh Jalapeno and onion.
Now I'm hungry and have to go make a batch......
*serves 2-3 people