Scrambled Egg and Tomato Tortillas
Scrambled Egg and Tomato Tortillas
Ingredients
- 2 large egg
- 1 small tomato, diced
- 1 teaspoon unsalted butter
- 1/4 cup shredded Cheddar cheese
- 2 small flour tortilla, 6-inch
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Dice the small tomato into approximately 1/4-inch pieces.
⏱️ 2 min - 2
In a small bowl, whisk the 2 large eggs with 1/8 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper until the yolks and whites are well combined.
⏱️ 1 min - 3
Heat a small non-stick skillet over medium-low heat. Add 1 teaspoon of unsalted butter and allow it to melt and coat the bottom of the pan.
⏱️ 1 min - 4
Pour the whisked eggs into the hot skillet. Let the eggs sit undisturbed for about 30 seconds to begin setting. Then, using a spatula, gently push the cooked egg from the edges towards the center of the pan, tilting the pan to allow uncooked egg to flow underneath. Continue this process for 2 to 3 minutes until the eggs are mostly set but still appear slightly moist.
⏱️ 3 min - 5
Stir in the diced tomato and 1/4 cup of shredded Cheddar cheese into the scrambled eggs. Cook for an additional 1 minute, or until the cheese is melted and the eggs are fully cooked to your desired consistency.
⏱️ 1 min - 6
While the eggs are cooking, warm the 2 small 6-inch flour tortillas. This can be done in a separate dry skillet over medium heat for about 30 seconds per side, in a microwave for 10 to 15 seconds, or directly over a gas flame for a few seconds per side until pliable.
⏱️ 1 min - 7
Divide the scrambled egg and tomato mixture evenly between the two warm tortillas. Fold or roll the tortillas and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scrambled Egg and Tomato Tortillas
Ingredients
- 2 large egg
- 1 small tomato, diced
- 1 teaspoon unsalted butter
- 1/4 cup shredded Cheddar cheese
- 2 small flour tortilla, 6-inch
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Dice the small tomato into approximately 1/4-inch pieces.
⏱️ 2 min - 2
In a small bowl, whisk the 2 large eggs with 1/8 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper until the yolks and whites are well combined.
⏱️ 1 min - 3
Heat a small non-stick skillet over medium-low heat. Add 1 teaspoon of unsalted butter and allow it to melt and coat the bottom of the pan.
⏱️ 1 min - 4
Pour the whisked eggs into the hot skillet. Let the eggs sit undisturbed for about 30 seconds to begin setting. Then, using a spatula, gently push the cooked egg from the edges towards the center of the pan, tilting the pan to allow uncooked egg to flow underneath. Continue this process for 2 to 3 minutes until the eggs are mostly set but still appear slightly moist.
⏱️ 3 min - 5
Stir in the diced tomato and 1/4 cup of shredded Cheddar cheese into the scrambled eggs. Cook for an additional 1 minute, or until the cheese is melted and the eggs are fully cooked to your desired consistency.
⏱️ 1 min - 6
While the eggs are cooking, warm the 2 small 6-inch flour tortillas. This can be done in a separate dry skillet over medium heat for about 30 seconds per side, in a microwave for 10 to 15 seconds, or directly over a gas flame for a few seconds per side until pliable.
⏱️ 1 min - 7
Divide the scrambled egg and tomato mixture evenly between the two warm tortillas. Fold or roll the tortillas and serve immediately.
⏱️ 1 min