Ingredients:

  • 1 lb spicy Italian pork sausage
  • 2 medium Yukon Gold potatoes, diced into 1/4-inch cubes
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, diced
  • 1 medium jalapeño, seeded and minced
  • 1 tbsp olive oil
  • 6 large eggs, whisked
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tbsp skim milk
  • 4 large 10-inch whole wheat tortillas
  • 1 cup reduced-fat sharp cheddar cheese, shredded
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a 12-inch non-stick or cast-iron skillet over medium-high heat.
  2. Add diced potatoes and cook for 5-7 minutes until the edges are golden and crisp.
  3. Stir in the spicy sausage, breaking it apart with a spatula until browned.
  4. Add the diced onion, red bell pepper, and minced jalapeño. Sauté for another 4-5 minutes until the vegetables are tender and the meat is fully cooked.
  5. Remove the sausage and vegetable mixture from the pan and set aside on a plate.
  6. Reduce the skillet heat to medium-low. In a mixing bowl, whisk together eggs, smoked paprika, salt, and skim milk until frothy.
  7. Pour the egg mixture into the skillet. Gently fold the eggs with a spatula every 30 seconds.
  8. Remove the eggs from the heat while they are still slightly moist to prevent overcooking.
  9. Divide the eggs, sausage mixture, and shredded cheese equally among the four tortillas. Garnish with fresh cilantro and roll tightly.