I could eat eggs every day especially because of their versatility and is one thing I don't think I will ever tire of. Here I have combined an omelet with a crispy, rich tortilla to satisfy a long night's fast the next morning. Although it makes for a couple of pans to wash, it is totally worth it.
Prepare the pans:
In a small non-stick skillet over medium-low heat, warm a small drizzle of olive oil. In another non-stick skillet over medium-high heat, warm a small drizzle of oil as well.
Prepare the egg:
In a small bowl, whisk the egg and water together until thoroughly combined and a little frothy. Pour the egg into the skillet set to medium-low and cover for 3 1/2 minutes.
Prepare the tortilla:
While the egg is cooking, place the tortilla in the pan and lightly fry. When the tortilla begins to bubble, flip it over and continue frying. When the tortilla is lightly golden, transfer to a paper towel lined plate and gently fold in half.
Finish the egg:
Carefully flip the egg over and sprinkle the cheese and arugula on one half of the omelet. Cover the pan, turn the heat off and cook for another 1 minute until the cheese is melted. Fold the omelet in half.
Serve the wrap:
Using a large spatula, gently transfer the folded omelet into the fried tortilla and serve hot.
0 servings