To keep this spicy brunch dish tasty, but on the lighter side, we’ve used only a small amount of andouille sausage (a dense, smoked sausage used in Cajun cooking.) A little bit goes a long way on flavor, without adding a lot of fat.
2 ounces andouille or Cajun-style smoked sausage, coarsely chopped
½ each small onion, red bell pepper and green bell pepper, cut into thin strips (or about 1 cup frozen “pepper stir-fry”)
½ teaspoon Creole seasoning, divided
3 medium flour tortillas
4 large egg whites and 2 large whole eggs, lightly beaten (or about 1 cup egg substitute)
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces Cabot Lite50 Sharp Cheddar or Cabot Lite75 Sharp Cheddar, grated (about 1 cup)
1 small Italian plum tomato, thinly sliced
COAT large nonstick skillet with cooking spray; place over medium-high heat. Add sausage to skillet and sauté until browned, about 5 minutes. Transfer to plate and set aside.
ADD onion and bell peppers to skillet; sprinkle with ¼ teaspoon of Creole seasoning and sauté until tender, 5 to 10 minutes. Place tortillas on work surface and spoon one third pepper mixture down center of each.
COOL skillet slightly and recoat with cooking spray; return to medium-high heat and add eggs. As eggs begin to set, use wide spatula to push cooked eggs aside and let uncooked liquid flow to skillet bottom. Sprinkle evenly with sausage, continuing to push eggs from pan bottom with spatula until softly set (about 5 minutes total). Sprinkle with remaining ¼ teaspoon Creole seasoning, salt and pepper.
SPOON eggs down center of tortillas. Top with cheese and sliced tomatoes. Roll up and serve immediately.
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