A quiet skillet, a warm tortilla, and a little cheddar are enough to make breakfast feel like a proper meal. This folded egg tortilla keeps the ingredient list short and gives you a crisp outside with a soft, cheesy middle.
What goes in the pan
For one serving, gather 2 eggs, one 8-inch flour tortilla, ⅓ cup shredded cheddar, 1 teaspoon butter or oil, and a pinch of salt. Crack the eggs into a bowl and beat them with the salt. Shredded cheese melts quickly and makes the filling easier to fold.
Cook the eggs gently
Warm the butter in a nonstick skillet over medium-low heat, add the eggs, and stir slowly until softly set, about 2 to 3 minutes. Transfer them to a plate, then lay the tortilla in the same skillet. Sprinkle cheddar over one half and spoon the eggs on top.
Fold and crisp the tortilla
Fold the empty half of the tortilla over the filling and press lightly with a spatula. Cook for about 1 to 2 minutes per side, until the tortilla has golden spots and the cheese is melted. Let it sit for a minute before cutting so the filling stays tucked inside.