Quick and easy breakfasts are always in order even on the weekends, when you might have a round of golf to get to or kids to take to soccer practice. I saw this technique during Covid — pour an egg over a tortilla in a buttered skillet, then fold it up into a log. I thought it sounded pretty cool, but I wanted to add some additional flavor notes before rolling it up, so I sprinkled some freshly chopped herbs onto the custardy egg before rolling. The results — a delightfully delicious egg roll up with a buttery tortilla, lightly whipped egg and fragrant basil.
These herby egg roll-ups are done is a minute or so, and can be enjoyed on your way to almost any event. I also think you could make a batch and keep them in a low oven to serve for brunch or shell them out individually hot off the skillet for a fun interactive party. You could get pretty creative with the fillings.
6 flour tortillas – about 6 inches wide
6 large eggs
2 tablespoons butter, divided
salt and pepper
1/3 cup fresh soft herbs like basil, parsley, cilantro, etc.
- In an 8-inch non-stick skillet, add 1 teaspoon butter and place over medium heat.
- After butter has melted, add tortilla and swirl around in butter.
- Crack egg in a single bowl, and whisk. Pour over tortilla. Let cook for 30 seconds, sprinkle with fresh herbs.
- Roll up using rubber spatula for assistance. Place on plate and repeat with remaining butter, tortillas, eggs and herbs. Enjoy!