breakfast tortilla wrap

Categories: Breads, Pizza, Tarts, Eggs, Posted by Sandy Bergsten

(adapted from the Food Network)


2 large eggs

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 8-inch flour tortilla

Handful of baby spinach

2 thin slices American cheese

2 thin slices deli ham



In a small bowl whisk the eggs with a pinch of salt and several grinds of pepper.             

Melt a tablespoon of butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip the tortilla over and place back in the skillet (both sides should be coated in egg). 

Cook the eggs until they are completely set on the bottom, about one to two minutes. Slide a large rubber spatula under the tortilla and flip the whole tortilla and egg over in one single motion. 

Scatter the spinach on the half of the tortilla, top with the cheese, then the ham. Continue to cook until the bottom is golden brown, about one minute more. Remove from the heat and slide onto a plate.                    

Starting with the side that has all the filling, roll the tortilla into a tight wrap. With the seam side down, cut in half crosswise. Serve immediately or wrap in foil and place in a warm oven.

Serves 1-2

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