Quick Breakfast Stuffed Tortilla Egg Roll
This breakfast stuffed tortilla egg roll uses leftover tortilla and perfect on a busy weekday morning. It takes less than 5 minutes to serve.
Ingredients
- 1 piece flour tortilla Fajita or Taco size
- 1 egg
- 2 tablespoons chopped green onion
- 4-5 spinach leaves
- 2 tablespoons shredded cheese
- 1-2 teaspoon oil
- bottled salsa avocado slices, or guacamole for garnish
Instructions
- Heat oil in a skillet over low heat. Crack the egg and break the yolk. Sprinkle chopped green onion on the egg.
- Lay the tortilla over the egg while the egg is still wet. Top the tortilla with spinach and cheese.
- With the spatula, life up the egg and tortilla layer and fold over the spinach and cheese topping to cover half way. Fold the layers again to cover completely.
- Raise the heat to medium and finish cooking until the egg is fully cooked and the tortilla is slightly golden, about 30 seconds on each side.
- Serve hot with bottled salsa, sliced avocado or guacamole.