Growing up, my parents fed us omelettes or eggs any way we liked them for lunch mostly. It was a protein packed meal served with french fries and vegetables. This quick little dish is something I like to make for myself or my kids as a jazzed up treat.
Beyond the physical beauty of this dish, I love that you can substitute in what you like or have on hand and it will still come out delicious! You can use tomato slices or mushrooms. You can use baby arugula or baby spinach. Also, the cheese is versatile. I make mine with feta cheese and love love it! For the chips, I used tortilla, you can sub in potato or hot Doritos if you like. Either way, you will love this.
The cooking method is super seamless and fast. Just have all the ingredients lined up next to your cooktop and ready to go. Make sure you use a medium sized pan that mostly matches with the diameter of your tortilla. Have a light round plate ready to go for flipping the base over onto; it’s easier than it looks! You can also use a wide spatula.
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Egg Crunch Wrap
- 1 medium tomato, sliced
- 2 eggs, beaten
- salt and pepper to taste
- 1 large tortilla
- handful baby arugula, (or baby spinach)
- 2-3 slices mozzarella
- 6 tortilla chips
- Spray your medium non stick pan with some olive oil and heat on medium high. Add the tomato slices and cook for 1-2 minutes. Evenly pour the eggs onto the pan and season well with salt and pepper. Top with the tortilla and press down gently. Lower the heat and cook for about 5 minutes, untouched.
- Grab a round plate and use it to flip and invert the tortilla onto it. Then slide it back into the pan tomato side up. Sprinkle on your baby greens all over. Then add the cheese to half of it. Cover to melt for 1 minute. Transfer the tortilla to a cutting board. Add on your chips to half of the tortilla with cheese and fold it over in half. Slice the half moon in half with a knife and serve.