Grain-free Breakfast Burrito Omelette

Grain-free Breakfast Burrito Omelette YouTube Video

The Recipe

Two eggs
One breakfast patty (chopped)
One handful of riced cauliflower
Pepper jack cheese
Pepper
Tabasco Sauce
One cassava tortilla
Olive oil
20 grams of propane fuel

The method

Heat a lightly oiled iron skillet on low heat. Add riced cauliflower to the pan. Cut the breakfast patty into smaller pieces. Add the breakfast patty to the skillet. Cover the skillet. Uncover the skillet to stir occasionally.

While the pan is heating the cauliflower and the breakfast patty, beat two eggs with a fork. Slice two strips of pepper jack cheese. Set aside for later use.

Uncover the skillet and add a small amount of ground pepper. If the cauliflower and the breakfast patty are cooked well enough, scape them to the side of the skillet and add a small amount of oil. Spread the cauliflower and the breakfast patty across the pan. Place the cassava tortilla on top of the mixture and cover. After 20 seconds, flip the cassava tortilla and cover it for 20 additional seconds. Uncover the skillet and set the cassava tortilla aside.

Add the eggs and cheese to the skillet, cover, and cook until the eggs are slightly firm. Pull the egg away from the edges, tip the pan and allow the egg to run onto the exposed pan. Fold the egg in half to melt the cheese. Flip over the egg, allowing the other side to cook. Remove the egg from the pan to a plate. Place the cassava tortilla directly on the skillet, and add the egg on top of the cassava tortilla. Season the egg with Tabasco Sauce (to taste). Turn off the stove and cover for 30 seconds. Uncover and remove the contents to a plate.

Serve with coffee.