Fry an egg, melt the cheese, and warm your tortilla all in the same pan. Add your favorite toppings?like salsa, jalape?o pepper slices, cilantro, and green onions?and enjoy a great tasting breakfast, done in a flash. Of course, you can repeat, as many times as you like, if you have company.
Ingredients
- 2 teaspoons butter
- 1 large egg
- 1/4 teaspoon taco seasoning, or to taste
- 1 1/2 ounces shredded Cheddar cheese, divided
- 1 (6 to 7-inch) flour tortilla
Directions
Step 1
In a 10-inch nonstick skillet, melt butter over medium heat, and swirl the pan to coat the bottom evenly.
Step 2
Carefully break egg into buttered skillet and cook until egg white is opaque and egg is firm enough to turn, about 1 minute.
Step 3
Turn egg over, being careful not to break yolk; sprinkle with taco seasoning and about half of cheese.
Step 4
Gently place tortilla over egg and cheese, and cook about 1 minute. Using a silicone egg turner, flip the egg and tortilla, as one.
Step 5
Sprinkle remaining cheese on top of the egg, and continue cooking until the egg is done to your liking and the tortilla is warm and toasty, about 2 minutes.
Step 6
Slide tortilla and egg to a serving plate and serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 473 | |
% Daily Value * | |
Total Fat30g | 39% |
Saturated Fat15g | 77% |
Cholesterol248mg | 83% |
Sodium695mg | 30% |
Total Carbohydrate29g | 11% |
Dietary Fiber2g | 6% |
Total Sugars0g | |
Protein20g | |
Vitamin C0mg | 0% |
Calcium351mg | 27% |
Iron3mg | 14% |
Potassium175mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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