This Egg Stuffed Tortilla is a quick and cheesy delight perfect for breakfast, brunch, or even a light dinner. The combination of eggs, mozzarella, and fresh veggies like spinach and tomatoes makes it both nutritious and satisfying. It's a simple recipe that comes together in no time, ideal for busy mornings or when you're craving something hearty yet easy to prepare.
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Preheat a pan over medium heat. Add a little olive oil and 1 tbsp butter; let it melt and coat the pan.
Place one tortilla in the pan.
Crack all 5 eggs onto the tortilla. Gently spread the yolks so they cover the surface.
Season with salt, black pepper, and crushed red pepper (optional).
Sprinkle chopped parsley and half the mozzarella over the eggs.
Place the second tortilla on top and press lightly.
Cook for about 5 minutes until the bottom is golden and the eggs start setting.
Flip carefully using a wide spatula.
Add sliced tomatoes on top and season lightly with salt and pepper.
Add spinach and the remaining mozzarella.
Cook for another 5 minutes until the cheese melts and everything binds together.
Garnish with parsley, slice, and serve hot.
Use a non-stick pan to make flipping the tortilla easier.
Make sure to press the top tortilla lightly to help it stick to the filling.
You can add other toppings like mushrooms or bell peppers for extra flavor.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with cheddar, feta, or any cheese that melts well.
Can I make this recipe vegan?
You can use vegan tortillas, plant-based cheese, and a tofu scramble instead of eggs to make it vegan.
How do I prevent the tortilla from breaking when flipping?
Use a wide spatula and flip gently. Cooking on medium heat helps keep the tortilla intact.
Can I prepare this in advance?
It's best served fresh, but you can reheat leftovers in a pan or oven to maintain the texture.
What can I serve with this dish?
Pair it with a fresh salad or a side of salsa for a complete meal.
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