This super-quick, easy recipe is exactly what it sounds like: eggs and tortilla. It’s basically beaten eggs poured into a nonstick pan with a flour tortilla the same size as the pan placed on top. As the eggs cook, they stick to the tortilla. You flip the whole thing over so the tortilla gets a chance to brown and crisp up, fold it in half, and a hot meal is ready to go for breakfast (or, honestly, any time of day). We sometimes call this an “egg quesadilla” at home, and just like quesadillas or tacos, it’s perfect for customization. We almost always add a sprinkle of shredded cheese, but it’s a great way to use up the bits and bobs of crisper veggies, greens, leftover cooked vegetables and proteins, or even herbs.
Why You’ll Love It
It’s a quick meal. This is a fun way to make a super-quick meal that also works as a handheld meal if you’re on the go. There’s a nice hit of protein from the eggs, and the tortilla helps bulk things up.
Key Ingredients
Eggs: You’ll need two large eggs for each egg tortilla. This is enough egg to cover the bottom of the pan in a thin, even layer.
Flour tortilla: Grab flour tortillas that are 10 inches wide, usually labeled “burrito size.” I always have a package of tortillas in my freezer so that I can just grab however many I need. Plus, they thaw quickly!
Fillings: This is the fun part! You can add greens, veggies, cheese, proteins, herbs, or scallions to customize each one. Aim for no more than two ingredients so that there’s enough room for the eggs to set around them.
Christina Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].
