Cheese makes this nice and gooey, but feel free to omit it. This is great on the week­ends, with a side of Sweet Potato Hash.

Prep time: 10 min­utes
Total time: 15 min­utes
Yield: Serves 2

2 eggs, whisked until smooth
2 rice tor­tillas (I use Trader Joe’s brand)
2 tsp. grape­seed oil, but­ter or but­ter sub­sti­tute (Earth Bal­ance)
2 pieces turkey or reg­u­lar bacon, cooked and crum­bled optional or replace with veg­gies
1/2 c. shred­ded ched­dar or jack cheese optional

salsa and gua­camole if desired
cilantro for garnish

1. Heat oil or but­ter in a skilled and scram­ble eggs until desired done­ness. Because they will get another heat­ing, I like to slightly under­cook the eggs. Remove eggs and set aside.
2. Using a heavy bot­tomed skil­let (I use cast iron), add 1 tsp. olive oil. When hot, set a tor­tilla in skil­let and cover with egg, cheese and crum­bled bacon. Top with remain­ing tortilla.
3. Heat for 3 min­utes per side on medium heat.
4. Slice into 6 slices, like a pizza and serve with a sprin­kle of cilantro and a side of salsa and gua­camole.
   If you want to make this veg­e­tar­ian, sim­ply omit the bacon and add sauteed veg­eta­bles like onions, scal­lions, broc­coli and peppers.