Egg and Tomato Breakfast Tortilla

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 large eggs
• •2 medium fresh tomatoes, diced
• •1 tbsp olive oil
• •Salt, to taste
• •Black pepper, to taste
• •4 small tortillas (flour or corn)
• •Optional: shredded cheese and fresh herbs for garnish

Instructions

1. 1

   Heat olive oil in a non-stick skillet over medium heat.

2. 2

   In a bowl, crack the eggs and whisk them until well combined. Season with salt and black pepper.

3. 3

   Add the diced tomatoes to the skillet and sauté for about 2 minutes until they soften slightly.

4. 4

   Pour the whisked eggs into the skillet with the tomatoes, stirring gently to scramble them together.

5. 5

   Cook the eggs until they are set but still creamy, about 3 to 4 minutes. Remove from heat.

6. 6

   Warm the tortillas in a separate pan or microwave until soft.

7. 7

   Spoon the scrambled egg and tomato mixture onto each tortilla. Optionally, sprinkle with cheese and fresh herbs.

8. 8

   Fold the tortillas over the filling and serve warm.