Up until last Sunday, I always wondered how we ran out of wraps so fast. That morning, I came home from the gym a little earlier than usual and walked in to find Matthew shoveling a wrap into his mouth, holding a Siracha-smeared plate like a bib beneath him. Guilty!
So this is what a chef eats when left to his own devices! I can picture him opening both the freezer and refrigerator doors and staring in with his mouth open, too hungry to think of what to eat.
But somehow, it works. The sprouts add crunch and a hint of green. The eggs are a filling source of protein and the heat from the Sriracha wakes each bite up. The cheese is because he’s from Wisconsin, need I say more?
This recipe is not gourmet. It is not vegan. It does answer the question I get asked all of the time – what do chefs eat at home? Give it a try, you might be surprised.
2 eggs, lightly beaten
1 brown rice wrap
a handful of sprouts
a few pieces of good cheddar cheese
Scramble the eggs and season with salt and pepper, set aside. Warm the wrap on a dry medium saute pan. When warmed through, place the wrap on a plate and fill with cheese and then the eggs. Throw in a handful of sprouts and a few drops of Sriracha sauce, depending on how hot you like it. Wrap, and enjoy!