Easy Egg and Cheese Tortilla
Seasoned eggs with tomato and chili poured into a hot pan, topped with a tortilla, flipped, loaded with cheese and onions, then folded into a crispy, melty breakfast half-moon.
Equipment
- 1 | Nonstick skillet |
- 1 | Spatula | wide preferred
- 1 | Mixing bowl |
- 1 | Grater | for cheese
Ingredients
- 2 | large | eggs |
- 1 | small | tomato | diced
- 1 | | green chili or jalapeño | sliced
- | | salt and black pepper | to taste
- 1 | | flour tortilla |
- ¼ | | red onion | thinly sliced
- ½ | cup | shredded mozzarella or white cheese |
- 1 | tsp | oil or butter | for the pan
Instructions
- Beat eggs with salt, pepper, diced tomato, and sliced chili.
- Heat oil or butter in a nonstick skillet over medium heat.
- Pour the egg mixture into the pan and spread into a circle.
- Place the tortilla on top of the eggs and press gently.
- Flip so the tortilla is on the bottom.
- Top with sliced red onion, extra tomato, and shredded cheese.
- Fold the tortilla in half once the cheese starts melting.
- Cook until golden and the cheese is fully melted, then serve.
Notes
Best eaten immediately while the cheese is still stretchy.
Use medium heat to avoid burning the tortilla.
A wide spatula makes the flip much easier.
Leftovers can be reheated in a dry skillet for 1–2 minutes.
Use medium heat to avoid burning the tortilla.
A wide spatula makes the flip much easier.
Leftovers can be reheated in a dry skillet for 1–2 minutes.