Breakfast tortilla
Breakfast tortilla with scrambled eggs and veg. This recipe is quite flexible. If you’re in a hurry, you can skip the herbs; if you’re looking for a light meal, omit the cheese.
Servings: 2
Ingredients
- 2 eggs
- Pinch of salt
- 1 teaspoons butter
- 1 teaspoon extra-virgin olive oil
- 2 medium wholegrain tortilla
- 70 g. feta cheese crumbled
- 1 avocado halved scooped and diced
- 70 g. cherry tomatoes halved
- 1 tablespoon finely chopped coriander
- hot sauce to serve
Instructions
- In a bowl, whisk the eggs with the hot sauce and salt until blended.
- Heat the olive oil and butter in a medium-sized pan (either well-seasoned cast iron or nonstick) over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Remove the pan from heat and transfer the egg mixture in a bowl.
- In a separate, large pan, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one-half of the feta over one-half of the tortilla. Top the cheese with the avocado, scrambled eggs, cherry tomatoes and the remaining feta. Sprinkle some coriander leaves.
- Press the empty tortilla halve over the toppings. Let the tortilla cook until the bottom gets golden and crispy, about 1 to 2 minutes. Flip it and cook until the top side is golden and crispy. Remove the pan from the heat and transfer the breakfast tortilla to a cutting board. Let it cool for a few minutes to give it time to set, then slice each quesadilla into 2 slices with a very sharp knife. Serve immediately, with your favorite salsa and/or hot sauce on the side.