Breakfast Burrito with Einkorn Flour Tortilla

Just a large breakfast burrito using an einkorn flour tortilla made of einkorn flour and kefir. Grass-fed kefir is something I always have in my kitchen since it can be used in recipes in place of buttermilk, sour cream, and yogurt. I wanted to come up with the simplest tortilla recipe possible a while back and that's what I did. All-purpose einkorn flour has a lower glycemic index than all-purpose white flour and isn't as bad for my blood sugar. It also has lot of vitamins and minerals, and some fiber and protein. I was going to use two eggs to make this, but realized the burrito was only going to fit one egg with all the meat and veggies. This keeps the calories well under 600, which is my rule for this site.

Ingredients:

• 1 egg(I use pasture-raised brown eggs from Sprouts)
• 3 tbs small diced green bell peppers
• 3 tbs small diced sweet onions
• 1 slice of deli ham cut into squares(I use Trader Joe's Organic)
• 2 chicken sausage breakfast links cut into cubes(I use Jones Dairy Farms Organic Chicken Sausage Links)
• 1 strip of bacon cut into squares(I used Applegate Organic Uncured Bacon)
• 1/4 cup enchilada sauce(I use Siete Red Enchilada Sauce)
• 1 oz avocado(I use Publix frozen hass avocado chunks)
• 1.5 tsp(7g) unsalted butter(I use Kerrygold Pure Irish Butter)
• Diced onions(for garnish, optional)
• Diced tomatoes(for garnish, optional)

  Einkorn Flour Tortilla:

• pinch of fine ground Himalayan pink sea salt
• 1.5 oz(45g) Jovial Foods Organic All-Purpose Einkorn Flour
• 1 oz (30g) Kefir(I use Kalona SuperNatural Organic Whole Milk Grass-fed Kefir)

Instructions

• Prepare the Tortillao: Mix the einkorn flour, kefir, and salt. Knead for 1-2 minutes and roll into a ball. Lightly dust the ball of dough with einkorn flour and roll out to the size of a grande tortilla between two sheets of parchment paper. Since this tortilla is very thin the parchment paper will make sure it stays together. Heat a cast iron skillet on medium heat. Cook the tortilla on both sides, flipping when brown circles form across the tortilla(it will look like a standard flour tortilla). Wrap the finished tortilla in a slightly damp towel or paper towels and store in an oven or air-fryer at 175 degrees Fahrenheit(80 degrees Celsius). This will ensure the tortilla remains soft and hold its structure.

• Saute the Meat and Vegetables: Place the bell peppers, onions, sausage, ham, and bacon in the cast iron skillet on medium to medium-high heat. Saute until the vegetables are browned and the bacon is fully cooked. Mix an egg with a little bit of milk. Put the butter on the skillet, place the egg on the butter, scramble, mix with the vegetables and meat as soon as it's done cooking and take off the pan quickly before the eggs overcook.

• Finish and assemble: Place the egg, vegetable, and meat mixture on the tortilla and wrap the tortilla around them. Top with hot enchilada sauce. Top with a dollop of mashed avocado and diced tomatoes and diced onions.