Ingredients:

  • 1 large (10 inch) flour tortilla
  • 2 large eggs
  • 15g unsalted butter
  • 30g shredded sharp cheddar cheese
  • 2 strips cooked crispy bacon
  • 15g scallions, thinly sliced
  • 1 pinch kosher salt
  • 1 pinch cracked black pepper
  • 5g hot sauce
  • 10g Greek yogurt

Instructions:

  1. Crack the 2 large eggs into a bowl with a pinch of salt and pepper. Whisk vigorously for 30 seconds until the mixture is pale and frothy. Note: This incorporates air for a fluffier interior.
  2. Place your skillet over medium heat and add the 15g of unsalted butter. Wait until the butter stops foaming and begins to smell nutty.
  3. Pour the eggs into the center of the pan. Swirl the skillet until the eggs cover the entire bottom.
  4. Immediately place the flour tortilla directly on top of the liquid eggs. Press down gently with your palms to ensure the egg glues to the bread.
  5. Cook for 2 to 3 minutes until the egg is fully set and the edges start to pull away from the pan.
  6. Slide your wide spatula under the egg layer and flip the entire thing over in one swift motion. The tortilla should now be face down on the pan.
  7. Sprinkle the 30g of sharp cheddar, 2 strips of crispy bacon, and 15g of sliced scallions across the center third of the egg surface.
  8. Fold the left and right sides of the tortilla inward, then fold the bottom up like an envelope. Hold it down with the spatula for 30 seconds to melt the cheese and lock the seal.
  9. Toast for 1 minute per side until the tortilla is deep golden brown and crackling.
  10. Remove from the pan and let it sit for 2 minutes. Slice on a diagonal and serve with 10g Greek yogurt and 5g hot sauce.