Egg Tortilla Breakfast Delight (Print Version)
A satisfying blend of eggs, vegetables, and melted cheese on warm tortillas for a wholesome start.
# What You'll Need:
→ Produce
01 -
½ medium red bell pepper, diced
02 -
2 medium spring onions (scallions), chopped
03 -
1 small red onion, thinly sliced
04 -
4 small mushrooms or 1 large Portobello, sliced
05 -
2 tablespoons fresh parsley, finely chopped
06 -
¼ small red chili, thinly sliced (optional)
→ Dairy
07 -
3.5 ounces (100 grams) mild melting cheese, grated
→ Bakery
08 -
4 soft tortillas (gluten-free if preferred)
→ Protein
09 -
4 medium organic eggs
→ Pantry
10 -
1 tablespoon extra virgin olive oil
11 -
Pinch of salt
12 -
1/7 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Heat olive oil in a pan over medium heat. Add sliced mushrooms and cook for approximately 2 minutes per side until golden and tender. Remove mushrooms and keep warm.
02 -
In the same pan, add chopped scallions and sauté for 2 minutes until softened and fragrant. Gently add eggs and cook to desired doneness, preferably just set with a creamy texture.
03 -
Heat another pan over medium heat. Place one tortilla in the pan, scatter diced red peppers on top, and cover. Cook for 2 minutes to soften peppers and warm the tortilla. Sprinkle grated cheese over the peppers and cook until cheese melts.
04 -
Top the melted cheese and peppers with sautéed mushrooms, then carefully place the cooked egg on top. Season with salt and black pepper. Garnish with red onion rings, fresh parsley, and chili slices if using. Serve immediately while warm.
# Additional Notes:
01 -
To prevent sogginess, toast tortillas lightly before adding toppings. Avoid overcrowding the pan when cooking mushrooms to achieve proper browning.
02 -
Dish is best served fresh as refrigeration may affect egg texture and tortilla crispness.