Easy Egg Taco
Yield: 1 serving
Protein-filled, economical, and super satisfying, this speedy meal is delicious any time of day and can be made with ingredients easily kept on hand.


  • Cooking spray (or 1½ teaspoons butter or olive oil)
  • 1 large egg
  • Salt and pepper
  • 2 tablespoons shredded cheese of choice, plus more to taste (we enjoy sharp cheddar or a Mexican blend)
  • 1 (6-inch) tortilla (we use corn, but flour may be used if preferred)
  • Optional extras: salsa, hot sauce, chopped or sliced avocado, bacon or ham*


  1. Spray a small frying pan (just large enough to fit the tortilla) and heat over medium. Crack the egg into the pan and sprinkle it with the salt, pepper, and cheese.

    Immediately place the tortilla on top of the egg and cook until the egg is set enough to flip, about a minute or two. Use a wide spatula to flip the whole thing over-the egg will now be on top and the tortilla will be on the bottom.

    Cook another couple of minutes to toast the tortilla to a delicious golden brown, adding another sprinkle of cheese on top, if desired. Midway through toasting, fold the tortilla in half, flipping from side to side until the desired degree of toasting is achieved.

    Serve hot as is or with optional toppings.  (Be careful with the first bite, as it will be hot inside!)


*If you like ham or bacon, feel free to add some of that, too. I sometimes heat some thinly sliced or chipped deli ham in the skillet before cooking the tortilla to “frizzle” it. Then I remove it from the pan and add it back in after cracking the egg.

One more thing… If you’d like a crisper tortilla or if your tortilla is damp when you start (this can happen if condensation forms in the bag), you may toast both sides in the skillet before adding the egg. In this case, toast until you see golden spots on each side but the tortilla is still pliable.


More recipes at FountainAvenueKitchen.com