On a busy weekday morning, you can wrap and roll your own in the kitchen in minutes and have only a cutting board and a pan to wash. I press a warm tortilla directly onto the cheesy egg mixture while it’s still cooking in the pan like a quesadilla. The eggs set in the process, and the cheese clings to the tortilla, so the whole thing can be flipped out of the pan. When rolled, the tortilla and filling spiral together for perfectly balanced bites of charred vegetables, cheesy eggs and tender wrapper.
From the story: A breakfast burrito with quesadilla vibes
Heat a large, nonstick skillet over medium heat. Place the tortilla in the skillet and warm, flipping once, until pliable, about 30 seconds. Transfer to a cutting board or plate larger than the skillet.
Raise the heat to medium-high. Pour the oil into the pan and swirl to coat. When it shimmers, add the tomato in a single layer. Sprinkle with the sugar and a pinch of salt. Stir once and let sear until caramelized on the bottom, about 2 minutes. Add the avocado, sprinkle with salt, and sear until lightly browned, about 1 minute.
Crack the eggs into the pan and immediately stir vigorously to scramble, then gently stir to distribute the egg-tomato-avocado in an even round smaller in diameter than the tortilla. Season with salt and sprinkle the cheese on top, then center the tortilla over the mixture and press gently. There should be a 1 to 2 inch rim between the tortilla and filling. Let stand until the cheese melts against the tortilla, about 2 minutes.
Remove from heat, then quickly flip the tortilla with the filling clinging to it onto a cutting board or plate. (To ensure nothing spills, you can center the board or plate over the skillet and carefully flip both together, then lift off the skillet.) Fold in two sides of the tortilla, then roll tightly so the filing is spiraled with the tortilla. Immediately wrap in foil and eat, adding salsa or hot sauce if desired.
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