Crispy Egg Tortilla
Summary: Basic ingredients and the right technique can work together to make something so simple into something memorable. Crisping the tortilla then cooking the eggs into a thin omelet which gets folded into a double layer--with just enough cheese!--creates a crunch followed by an ooohhhhh. We love these tortillas with a green veggie for a quick dinner, and you can even make them the night before, wrap in foil, and reheat in the toaster oven for breakfast. (If you open them, they will reheat quicker. Or microwave a just to warm, then crisp in the toaster.) I use a 9-inch tortilla and a 10-inch non-stick skillet. That way, the egg will completely cover the tortilla--and then some!


  • 1 whole wheat tortilla
  • 2 eggs beaten with 2 tablespoons milk
  • 2 tablespoons cheddar cheese, shredded
  • olive oil for pan
  • kosher salt and freshly ground pepper
  • optional: salsa


  1. Heat a 10-inch, non-stick skillet greased with olive oil over high heat. Toast tortilla on both sides until there are golden brown marks and it becomes slightly crispy.
  2. Remove to a plate and immediately sprinkle with the cheese.
  3. Add enough olive oil to prevent egg from sticking and pour the egg mixture into the pan. Swirl gently so that the egg mixture covers the bottom of the pan evenly and cook as you would an omelet. It will cook quickly as it is thin. Sometimes, I cook until golden brown on the bottom and almost cooked through without flipping. That way, there is a crusty bottom with just a touch of moisture on the top. Top with a pinch of salt and pepper.
  4. When cooked to your liking, remove the egg from the pan as one big circle and place on top of the cheese-covered tortilla. Fold in half (or roll) and and top with salsa, if desired.

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