Scrambled egg tortilla

This is a very easy and fast gluten free breakfast.

Scrambled Egg Tortilla

  • Servings: 1
  • Difficulty: easy
  • Print

Fast and easy gluten free breakfast

Ingredients

  • 2 corn tortillas (or you can use flour tortillas if you don’t mind gluten)
  • 2 eggs
  • 2 tablespoons diced onion
  • 1/2 avocado
  • Salt

Directions

Scramble and cook the eggs. There are a million recipes for perfect scrambled eggs online so consult one if you’re not sure what to do. My method is to melt a little butter in a pan on medium, crack the eggs into the pan while it’s warming up, then stir the eggs around every so often until they look about right.

While the eggs are cooking, slice an avocado in half. Save one half to use some other time. Slice the remaining half into 1/2″ thick slices.

Put your tortillas in the toaster oven for a minute or two. If you don’t have a toaster oven you can warm them in a skillet on the stove.

Dice up a slice or two of an onion. I usually have some in the fridge leftover from other meals. Or you can buy frozen diced onion in bags and keep it on hand in the freezer.

The eggs should be done by now. Sprinkle a little salt and then transfer half the scrambled eggs onto each tortilla. Top each tortilla with half the diced onion, and follow with the avocado.

You can add salsa on top if you have some on hand, and you like that sort of thing. I only like fresh salsa, and not on eggs, so I don’t include it.

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