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Breakfast tortilla

Having received a shipment of low carb goodies from Toronto, I tore open the bag of tortillas with ferocious excitement. The versatility of these flat breads are so wonderful for someone who is generally denying herself any baked goods. Here they were topped with a tomato, broccoli and zucchini sauce and then........

Bacon! The proper back bacon, not that streaky stuff found here with about as much meat  on it as a piece of tofu. The idea was to pile everything that would usually be eaten as brunch into layers on top of the toasted tortilla and then, sprinkled with cheese, grilled until golden brown and bubbly under the grill. Of course, even though it looked pretty, everything had to be deconstructed to eat and the tower came tumbling down.

Breakfast tortillas

2 tortillas

tomato sauce

1/2 tin plum tomatoes

1/2 zucchini, sliced

6 sprigs of broccolini

1 handful spinach

1 tsp paprika

salt and pepper

oil and 1 tsp butter

Melt the butter and oil over a medium heat in a heavy pan and saute the zucchini and broccoli until tender. Add the other ingredients and turn down the heat to low. Cook until thick.

6 sausages, grilled and then halved

6 slices back bacon, grilled

2 eggs, fried in some oil until cooked

1 large potabella mushroom, roasted for 20 minutes in a 400oF oven

1 cup grated cheese

Grill the tortillas on one side until crisp. Spread half the tomato sauce over, top with half the bacon, 3 of the sausages, half the mushrooms and 1 egg and then sprinkle over the cheese. Repeat with the other tortilla. Grill until golden brown.