- 2–10” round Wheat Tortillas (or any flavor/gluten-free)
- 2 large eggs (or 1/2 cup plus 2 tablespoon egg whites)
- 3 teaspoon milk (or water)
- 2 pinches of salt
- 1 pinch of pepper
- 4 baby portabella mushrooms, cleaned and sliced into 1/4” thick slices
- 1 pinch of salt
- 4 slices of baked ham, sliced thin
- 4 slices of Colby jack cheese, cut in half
- 1/4 cup roasted red peppers, rough cut and strained
- 2 tablespoon butter (unsalted)
- 1 teaspoon chives, minced
- Crack both eggs in a bowl and whisk in the 3 teaspoon milk, 1 pinch of salt and pepper until frothy and combined. You actually want to whisk pretty vigorously as your goal here is to incorporate as much air as possible. That’s the key to fluffy scrambled eggs.
- Spray a 10” round skillet with cooking spray and place over medium heat.
- Prior to adding the egg, put a drop of water in the pan. If the water ‘hisses’, then the pan is ready. Pour in the eggs but do NOT stir. Let the eggs cook for up to a minute or until the bottom starts to set.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
- Gently remove the eggs from the pan and place on a plate.
- Add in 1 tablespoon of butter and the mushrooms.
- Add the remaining pinch of salt and cook for 2-3 minutes per side or until the mushrooms have browned and the liquid is gone.
- Next add in the peppers, stirring to combine with the mushrooms and cook for 1 minute.
- Remove from the pan and place on a plate.
- Wipe out your skillet and add 1/2 tablespoon butter (just split up the remaining tablespoon of butter).
- When the butter has melted and the edges begin to bubble, add 1 tortilla down.
- Place 2 slices of ham on top, overlapping slightly. This will cover most of the entire tortilla.
- Next place 2 half pieces of cheese on one half of the tortilla (the side closest facing you).
- Place half of the eggs, mushrooms and peppers on top of the cheese. Again, you only want to cover half of the tortilla as you’ll be folding this over.
- Sprinkle 1/2 teaspoon of the chives on top and top with 2 half slices of cheese.
- Cook for 2-3 minutes or until the edges start to crisp and get slightly browned. If it gets browned too fast, reduce the heat to medium-low.
- Using a spatula, gently take the side furthest away from you and fold it up over the toppings.
- Gently use the back of your spatula to press it down. It should be golden brown and shouldn’t require flipping.
- Cook for 30 seconds or until the cheese starts to melt. If you need to flip it, use a wide spatula and a free hand (watch as it will be hot) and working fast, flip it.
- Plate and let sit for 15-20 seconds.
- Cut with a pizza cutter.
What you put in this is your call. Go with what you have available in the fridge. Saute some onions, peppers. Go with diced broccoli, crispy bacon and cheddar! Go southwest and add some diced jalapenos, black beans and salsa!