Ingredients
- 2 large eggs I use Vital Farms
- 1 tortilla I use Rise & Puff
- 2 slices turkey
- 2 slices havarti
- Handful of arugula
- Splash of olive oil for the pan
- Hot sauce optional, for serving
Instructions
- Heat a small skillet over medium heat and add a splash of olive oil.
- Whisk the eggs together, then pour them into the skillet. Twirl the pan so the egg spreads into an even, thin layer.
- Cook for about 60 seconds, twirling the pan a few more times, until the eggs are almost set.
- Lay the tortilla on top of the eggs and press down gently so it sticks.
- Carefully flip the whole wrap with a wide spatula so the tortilla side is now down.
- To one half, layer a slice of havarti, the turkey, the arugula, and the second slice of havarti.
- Fold in half and press down. Flip and cook for about 1 more minute, until the cheese melts and the tortilla is golden.
- Take it off the heat, cut in half, and enjoy with hot sauce.
Notes
- Whisk the eggs really well so they cook into one smooth sheet that holds the tortilla.
- Keep the heat at medium. Too high and the egg turns rubbery and the tortilla scorches before the cheese melts.
- Press the tortilla into the wet egg so the two fuse together before you flip.
- Cheese on both sides of the fillings acts like melty glue and holds the fold shut.
Nutrition
Calories: 450kcalCarbohydrates: 22gProtein: 38gFat: 24g