Description
A quick and savory breakfast tortilla filled with sautéed red peppers, crispy bacon, wilted spinach, scrambled eggs, and melted cheddar cheese, all wrapped in a crispy flour tortilla. Garnished with scallions and hot sauce for an extra kick.
Ingredients
Scale
Vegetables
- 2 tablespoons chopped red peppers
- ½ cup baby spinach
- Scallions, garnish
Protein & Dairy
- 1 strip bacon, chopped
- 1 large egg, scrambled
- ½ cup cheddar cheese, divided
Other
- 2 teaspoons olive oil, divided
- 1 10 inch flour tortilla
- Salt and pepper, to taste
- Hot sauce, garnish
Instructions
- Prepare the vegetables and bacon: Preheat your skillet or griddle to medium-low heat. Add 1 teaspoon olive oil and sauté the chopped red peppers for 1-2 minutes until softened. Then add the chopped bacon and baby spinach. Cook until the spinach wilts and the bacon is cooked through. Season with salt and pepper.
- Cook the scrambled eggs: Add the remaining 1 teaspoon olive oil to the skillet. Pour the scrambled egg evenly so it covers the diameter of the skillet in a thin layer. Sprinkle half of the cheddar cheese over the eggs. Cover with the 10 inch flour tortilla and cook for 2 minutes to allow the cheese to melt and the tortilla to warm.
- Flip the tortilla: Carefully flip the entire tortilla using a large spatula, or slide it onto a plate and invert it back into the skillet. This step ensures even cooking and crisping on both sides.
- Finish cooking with cheese: Sprinkle the remaining half of the cheddar cheese on top of the flipped tortilla. Cook for an additional 2-3 minutes until the tortilla is crispy and the cheese is melted.
- Serve: Slide the breakfast tortilla onto a plate, fold it in half, then cut into quarters. Garnish with scallions and hot sauce to taste. Serve immediately for the best flavor and texture.
Notes
- Substitute bacon with turkey bacon or omit for a vegetarian option.
- Use whole wheat or gluten-free tortillas if preferred.
- For a spicier kick, add diced jalapeños along with the red peppers.
- Fresh cilantro can be added as a garnish instead of scallions for variation.
- Adjust cooking heat if the tortilla browns too quickly or the cheese doesn’t melt completely.
Nutrition
- Serving Size: 1 tortilla
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 220 mg
