My daughter loves sweet breakfasts, so we often rotate through stovetop oatmeal, blueberry scones, and buttermilk pancakes, but I insist on a savory breakfast a few times a week. Often, that breakfast is an egg tortilla because I always have a stash of flour tortillas in the freezer for taco night or quick lunch quesadillas.

This super-quick, easy recipe is exactly what it sounds like: eggs and tortilla. It’s basically beaten eggs poured into a nonstick pan with a flour tortilla the same size as the pan placed on top. As the eggs cook, they stick to the tortilla. You flip the whole thing over so the tortilla gets a chance to brown and crisp up, fold it in half, and a hot meal is ready to go for breakfast (or honestly any time of day). We sometimes call this “egg quesadilla” at home, and just like quesadillas or tacos it’s perfect for customization. We almost always add a sprinkle of shredded cheese, but it’s a great way to use up the bits and bobs of crisper veggies, greens, leftover cooked vegetables and proteins, or even herbs.

Why you’ll love my egg tortilla

Key ingredients in egg tortilla

Egg Tortilla

Serves 1

1 1/2 teaspoons olive oil

2 large eggs

1/4 teaspoon kosher salt

Freshly ground black pepper (optional)

1 (10-inch) flour tortilla (burrito sized)

Filling options (pick up to two):

1/3 cup chopped tender leafy greens, such as baby spinach, baby kale

1/3 cup shredded cheese, such as cheddar, Monterey Jack, Mexican blend

1/4 cup diced tomato or cooked vegetables, such as mushrooms, bell peppers, onion

1/4 cup cooked proteins, such as crumbled bacon or sausage, diced ham

1 tablespoon finely chopped fresh tender herbs, such as cilantro, parsley, chives or basil

1 medium scallion, thinly sliced

1. Heat 1 1/2 teaspoons olive oil in a 10-inch nonstick frying pan over medium heat until shimmering and the pan is evenly heated, about 3 minutes. Meanwhile, whisk two large eggs, 1/4 teaspoon kosher salt, and a few grinds black pepper if desired together in a small bowl with a fork until there are no streaks of egg white. Make sure your filling ingredients are measured out and ready to go.

2. Swirl the pan so the oil evenly coats the bottom. If using leafy greens, add to the pan and cook just until wilted, then arrange into an even layer.

3. Pour in the eggs and gently tilt the pan as needed so the eggs evenly cover the bottom. Working quickly before the eggs set, sprinkle with any remaining filling ingredients, then press one (10-inch) flour tortilla on top. Cook undisturbed until the eggs are fully set (some light browning is okay) and stick to the tortilla, 1 1/2 to 2 minutes.

4. Slide a flat, wide spatula under the eggs and flip the eggs and tortilla over in one motion. Cook until the tortilla is browned in spots and crisp, 45 to 90 seconds. Fold the tortilla in half and slide onto a plate. Cut into two or four pieces.

(Christina Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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