This cheesy tortilla omelette turns two humble ingredients into a breakfast worth waking up for: a golden egg base folded over a warm tortilla with a generous shower of melty cheese. It is on the table in under 10 minutes — and if tortilla-and-egg mashups are your thing, you’ll love our Egg Tortilla Wrap too.
Ingredients
- 2 tortillas
- 4 eggs
- 130 g (about 4.5 oz / 1 1/4 cups grated) hard cheese
- Fresh herbs, salt, and pepper to taste
Instructions
- Whisk the eggs with salt and pepper and pour half into a heated nonstick skillet.
- Place a tortilla on top and press down lightly.
- When the eggs set, flip, sprinkle with cheese and herbs, and fold in half.
- Cook under a lid for 2-3 minutes until the cheese melts. Repeat for the second portion.
Tips
- Use a good nonstick skillet and medium heat — that’s the secret to a clean flip. Serious Eats has a great guide to perfect omelettes.
- Cook the eggs just until set but still slightly glossy on top before flipping — that’s what keeps the tortilla from sliding off.
- This recipe is endlessly riffable: add leftover veggies or swap in pepper jack for heat. For another quick morning win, try our Baked Egg and Vegetable Tortilla.
Nutrition: per 100 g: 179 kcal, protein 11 g, fat 11.3 g, carbs 10.1 g.