Name: Tortilla Egg Roll Recipe - Australian Eggs
Yield: 1
Ingredients: 1 wholegrain tortilla; ½ tbsp extra virgin olive oil; ½ jalapeno chilli, finely sliced; ½ green onion, finely sliced; Small handful baby spinach; 2 eggs; 1 tsp Greek yoghurt; Grind of pepper; 20g cheddar cheese

Tortilla Egg Roll

Serves 1 person
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Publication 21 December 2022
Categories
- Lunch Recipes

Ingredients

1 wholegrain tortilla
½ tbsp extra virgin olive oil
½ jalapeno chilli, finely sliced
½ green onion, finely sliced
Small handful baby spinach
2 eggs
1 tsp Greek yoghurt
Grind of pepper
20g cheddar cheese

Method

Heat an omelette pan (frying pan about the size of the tortilla is ideal) over medium to high heat. Brush the tortilla on both sides with extra virgin olive oil and then add to the pan. Heat for a minute or so until starting to brown just a touch, turn and do the same to the other side. Remove from the pan and set aside.
Add the remaining extra virgin olive oil to the pan and sauté the jalapeno chilli and green onion for a minute, then add the spinach and sauté until wilted.
Meanwhile whisk the eggs with the yoghurt, season with pepper. Pour into the pan with the veggies. Using a wooden spoon scrape down the sides of the egg mix as it cooks and gently move the veggies around the ensure they are evenly distributed. Shake the pan a little to fill any holes with egg.
When the egg is almost all set, but still nice and fluffy, grate over the cheese and then place the tortilla on the top, pressing down slightly to seal to the egg. Using a slice carefully slide under the egg mix and flip so that the tortilla is now on the bottom. Cook for a few seconds and then take one edge of the tortilla and roll up so that the egg is inside. Press down lightly on the top to slightly flatten, flip once more to help seal closed, then remove from the pan.
Cut in half on an angle and serve.