Mornings can be hectic, but that doesn’t mean you have to sacrifice a warm, satisfying breakfast. This 2-Ingredient Egg Tortilla is my go-to quick breakfast for my kid—and it’s a little magic on a plate. With just eggs and a flour tortilla, you get a warm, protein-packed meal in five minutes that feels like something you’d order at a café. Inspired by the popular South Asian street food anda paratha, this shortcut version is quick, customizable, and perfect for school mornings, brunch, or even a simple dinner with greens tucked inside.
Why You’ll Love This Recipe
- Ready in just 5 minutes—perfect for busy mornings
- Warm, protein-packed, and satisfying
- Only 2 main ingredients needed (plus optional seasonings)
- Endlessly customizable with cheese, herbs, or greens
- Great for breakfast, brunch, or a quick dinner
Ingredients
- Large eggs – Provide protein and create a soft, fluffy base for the tortilla
- Flour tortilla – Acts as a handheld wrap for the eggs, adding texture and structure
- Salt – Enhances flavor
- Vegetable oil – Prevents sticking and helps cook the eggs evenly
Optional toppings and additions:
- Cheese (Jarlsberg or cheddar)
- Fresh herbs (cilantro, chives, scallions)
- Hot sauce, chili crisp, or fried garlic
- Greens like arugula, spinach, or baby kale
How to Make 2-Ingredient Egg Tortilla
Prepare the Eggs
Crack 2 large eggs into a bowl, add 1/4 teaspoon salt (or to taste), and whisk until smooth. Heat 2 teaspoons of vegetable oil in a 10-inch nonstick skillet over medium heat. Once the oil is hot, pour in the eggs and gently swirl the pan to spread them into a thin, even layer. Cook until the bottom is just set but the top is still slightly runny, about 30–60 seconds.
Add the Tortilla
Quickly place the flour tortilla on top of the eggs and press down gently so it sticks. Cook until the eggs are fully set and the tortilla is warm, another 30–60 seconds. Use a wide spatula to flip the whole tortilla over. Cook for an additional 30 seconds until the tortilla is slightly crisp. Transfer to a plate and fold in half.
Customize (Optional)
- Cheesy: Add 1–2 slices of cheese on the eggs before placing the tortilla. The cheese will melt and stick everything together.
- Herby: Mix chopped herbs into the eggs before cooking.
- Spicy: Add 1/2 teaspoon turmeric, cayenne, or smoked paprika with a pinch of garlic powder to the eggs.
- Greens: Add a handful of arugula, baby spinach, or kale before folding the tortilla.
- Paratha option: Swap the tortilla for a cooked frozen paratha for a more authentic street-food feel.
Tips for Success
- Use a skillet that closely matches the size of your tortilla to prevent overhang.
- Keep the heat at medium to avoid burning the eggs before they set.
- Fold the tortilla while warm to prevent cracking.
- Flip confidently using a wide spatula or slide onto a plate first.
Equipment Needed
- 10-inch nonstick skillet
- Whisk
- Bowl for eggs
- Wide spatula
- Plate for flipping (optional)
Serving Suggestions
Enjoy your egg tortilla as-is for a quick breakfast, or pair it with hot sauce, Kewpie mayo, or fresh herbs. It can also be served with a side of fresh fruit, roasted vegetables, or a simple green salad for a more filling meal.
FAQs
Can I make this ahead of time?
It’s best served fresh, as the tortilla can lose its crispness when reheated.
Can I use a paratha instead of a tortilla?
Yes! Follow package instructions and cook the paratha first, then use it in place of the tortilla.
What cheeses work best?
Semi-soft cheeses like Jarlsberg, mozzarella, or mild cheddar melt well and complement the eggs.
Can I add vegetables to the eggs?
Absolutely! Finely chopped peppers, spinach, or herbs fold in easily before cooking.
Is this kid-friendly?
Yes, and it’s easily customizable for flavor preferences or spice tolerance.
Final Thoughts
This 2-Ingredient Egg Tortilla is proof that quick breakfasts can still feel special. In just five minutes, you get a warm, protein-packed meal that’s endlessly adaptable for kids, adults, or even a last-minute dinner. Try adding cheese, herbs, or greens to make it your own—and enjoy a breakfast that feels both fast and fancy!
Print
2-Ingredient Egg Tortilla: Quick Breakfast for Busy Mornings
- Total Time: 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
This 2-Ingredient Breakfast Egg Tortilla is a quick, protein-packed, and customizable breakfast. Inspired by the anda paratha, it uses a flour tortilla and cooked eggs folded together for a handheld treat.
Ingredients
- 2 large eggs
- 1/4 teaspoon salt, or to taste
- 2 teaspoons vegetable oil
- 1 (10-inch) flour tortilla
Instructions
- Crack the eggs into a bowl, add the salt, and whisk until combined.
- Heat the oil in a 10-inch nonstick skillet over medium heat.
- Pour in the eggs and gently swirl the pan to spread them into a thin, even layer. Cook until the bottom is set but the top is still slightly wet, 30–60 seconds.
- Place the tortilla on top of the eggs and press gently so it sticks. Cook until eggs are fully set and tortilla is warm, another 30–60 seconds.
- Use a wide spatula to flip the entire tortilla and cook until slightly crisp, about 30 seconds. Transfer to a plate and fold in half.
- Optional: add cheese, herbs, spices, or greens before folding for customization.
Notes
- Serve immediately for best results.
- Customizable with cheese, herbs, greens, or spices.
- Use a paratha instead of a tortilla for a more traditional version.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Pakistani/Indian Inspired