Prep ingredients per the instructions above.

Heat the oil in a non-stick pan over medium heat. Saute the sausage, onion, and peppers until golden brown and softened. Add the eggs and cheese to the pan. Move the eggs using quick circular motions with a spatula or wooden spoon until creamy. (Move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out.) Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.

Warm the tortilla on both sides in a nonstick pan on medium heat until soft and pliable.

Portion the eggs onto the tortilla. Fold in the ends and roll tightly. Cut in half.

Serve the wraps with clenetines, and white grape juice.