Eggs, Greens and Cheese Tortilla
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
No hate to peanut butter and jelly sandwiches, but when it comes to packed lunch, change is a good thing. Try this recipe for an eggs, greens and cheese tortilla (from Aviva Wittenberg’s new cookbook, Lunchbox) the next time you want to switch it up. It’s quick and easy enough to throw together between sips of coffee on a hectic morning.
“This quick and easy egg and tortilla rollup is equally tasty warm out of the pan or sliced up and packed in a lunchbox,” Wittenberg writes. “Don’t hesitate to play around with the filling based on what you have in the fridge. More often than not, I grate up odds and ends from my cheese drawer and throw in a handful of greens that are a bit too wilted to eat raw but are perfectly good to eat warmed.”
Pack the tortilla with your favorite condiment—like salsa, hot sauce or ketchup—and add a side of roasted potatoes and some sweet berries to create that authentic brunch-for-lunch feeling. (And to make it even more kid-friendly, secure the rolls with fun food picks.)
Excerpted from Lunchbox by Aviva Wittenberg. Copyright © 2022 Aviva Wittenberg. Photography © 2022 Aviva Wittenberg. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
2 teaspoons butter, divided
4 eggs, lightly beaten with a pinch of salt
2 large 8- to 10-inch flour tortillas
2 handfuls baby spinach
½ cup shredded Gruyère (or any other hard cheese that melts nicely, like provolone)
1. Make the tortillas one at a time. In a medium nonstick pan over medium heat, melt half of the butter. Add half of the beaten eggs and immediately top with a tortilla, pressing it down gently so that some of the egg flows up and over the top side of the tortilla.
2. Cook for about 1 minute and then top with half of the spinach and cheese. Cover the pan and cook until the greens have wilted and the cheese has melted, about 2 minutes more.
3. Next, either fold the eggy tortilla up in the pan (the way you would an omelet) and pack for lunch as is, or slide it out onto the cutting board and allow it to cool for a few minutes. Repeat the process for the second tortilla. Once cool, roll up the tortillas and slice into pieces as needed to fit in your lunchbox.