Frittatadillas 4 Ways

I was surfing Instagram the other day and saw someone make an omelet breakfast burrito and was intrigued. I’m sure it’s a trend I’m just now seeing, but decided to play with it and bit, and thus was born (just this morning), the Frittatadilla! Super customizable for diet, taste, likes and dislikes and whatever you have on hand! I’ll share 4 different filling combos for you, but use what you have and what you like! Any type of cheese would work really, nearly any veggies, and you can use flour, whole wheat, or corn tortillas, just make sure the pan is about the size of your tortilla for it to work the best!

Instructions:

• Prep chosen ingredients. Beat together however many eggs you need for the group you’re feeding and season with salt and pepper and a small splash or milk or water. Cook tortillas if you’re using cook your own (MY FAVORITE) or have your tortillas at hand.

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• Coat small frying pan (approx the size of whatever kind of tortilla you’re using) lightly with oil.
• Sprinkle in chosen ingredients. In this photo I’ve got cheese, chopped scallions, sautéed mushrooms, cooked hashbrowns, crumbled bacon, and some spinach.

• Drizzle egg mixture over to coat and place a tortilla on top. Let cook until the egg is mostly set and then flip.

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• Sprinkle with a little more cheese to bind the top tortilla to your eggs and cook till completely cooked though. Cut into whatever size wedges suit your fancy and serve with whatever accoutrement you have one hand and suit your tastes!

Flavor Suggestions:

What I used # 1: Traditional Omelet fillings. Could also include regular onion, bell pepper, heck anything!

What I used #2: Spinach, Tomato, canadian bacon, hashbrowns, a sprouted tortilla. Served with greek yogurt and salsa.

Spinach/Artichoke+Ham: Goat cheese, diced canadian bacon, sauteed spinach, chopped artichoke hearts

Mexi Style: Beans, chopped green chilis, diced tomatoes, onion, peppers and pepperjack cheese