Egg Tortilla
A quick and satisfying egg tortilla made with fluffy eggs, melted cheese, warm tortillas, and optional vegetables or toppings.
Equipment
- Non-stick skillet
- mixing bowl
- whisk
- spatula
- knife
- cutting board
Ingredients
Ingredients
- 4 large eggs
- 2 large flour tortillas
- 0.5 cup shredded cheddar cheese
- 1 tbsp butter or olive oil
- 0.25 cup diced bell pepper optional
- 0.25 cup diced onion optional
- 0.5 cup fresh spinach optional
- salt and black pepper to taste
- salsa, avocado, or hot sauce optional for serving
Instructions
- Crack the eggs into a mixing bowl and whisk with salt and black pepper until combined.
- Heat butter or olive oil in a non-stick skillet over medium-low heat.
- Add the optional bell pepper and onion, then cook until slightly softened.
- Pour the eggs into the skillet and stir gently until softly scrambled.
- Add spinach if using and cook just until wilted.
- Sprinkle shredded cheddar cheese over the eggs and let it melt.
- Warm the tortillas until soft and flexible.
- Divide the egg mixture between the tortillas and add optional toppings.
- Fold and roll each tortilla tightly into a wrap.
- Toast each wrap in the skillet until lightly golden, then serve warm.
Notes
Cook the eggs gently over medium-low heat for the softest texture. Warm the tortillas before filling so they fold without tearing.