Name: Tortilla Egg Roll with Prosciutto, Mozzarella & Basil
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 12 eggs; 1 small pkg fresh basil; 6 large flour tortillas; ¾ (227 g) block mozzarella cheese; 12 slices prosciutto; crushed red pepper; extra virgin olive oil

Tortilla Egg Roll with Prosciutto, Mozzarella & BasilTortilla Egg Roll with Prosciutto, Mozzarella & Basil — a 20-minute breakfast recipe with 7 ingredients, serving 6.Ingredients

12 eggs

1 small pkg fresh basil

6 large flour tortillas

¾ (227 g) block mozzarella cheese

12 slices prosciutto

crushed red pepper

extra virgin olive oil

Instructions

Grate the cheese.

Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.

Preheat a skillet over medium heat.

Crack the eggs into a large bowl and season with crushed red pepper; whisk together.

Once the skillet is hot, add oil and swirl to coat the bottom.

Pour one-sixth of the egg mixture (or about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.

When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle one-sixth of the cheese and basil over the egg, followed by 2 slices prosciutto; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.

Add more oil (½ tsp per tortilla) to the skillet and repeat with remaining egg mixture, tortillas, cheese, basil, and prosciutto.

To serve, slice rolls in half and divide between plates. Enjoy!

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