This dish is lightning fast, perfect for the morning rush, but it makes a great lunch or dinner, too. Using Parmesan on the outside of the tortilla yields a crispy finish.
RECIPE: Warm, Stuffed Breakfast Tortilla
Yields: 4 servings
2 teaspoons vegetable or coconut oil
2 eggs, whisked
4 small or medium flour tortillas
Shredded Parmesan cheese (optional)
Fillings of choice
Place a non-stick sauté pan over medium heat and allow to heat up for 1 minute.
Whisk the eggs in a large bowl (you will be cooking one tortilla at a time).
Add one tortilla to the egg mixture—have all other filling ingredients ready.
Pour 1/2 tsp oil into the hot pan, pull tortilla out of the egg (allowing excess to drip off) and place into the hot pan. You should hear a sizzle. If you are using Parmesan (which Ihighlyrecommend) scatter that over now, otherwise, season with a bit of salt.
Allow the tortilla to cook for about 90 seconds. Once golden, flip and cook the other side for 60 seconds. If you are filling the tortilla do that now, by placing fillings on one side of the tortilla. After one minute, fold the tortilla in half, serve and continue with the remaining three tortillas.
Shredded Swiss, mozzarella, sharp cheddar cheeses, crumbled feta or chevre