Mexi-Melt Tortilla Egg Roll-ups

Prep Time: 10 mins  | Cook Time:  5-7 mins | Course: Breakfast | Serves: 2

Delicious south of the border flavors meld with cheddar cheese in this omelet tortilla style roll up. I think avocado and black olives, maybe some pico de gallo inside, would be a great addition to this quick and easy breakfast. This happens quickly so you should have your ingredients out and ready to just sprinkle in the skillet. Inspired by (although I seem to have switched cultures) Kristen Morita at Mochi Mommy https://www.mochimommy.com/jian-bing-tortilla-roll/ 

1 Tbsp butter

3 eggs

1 green onion, sliced

1 garlic clove, minced

¼ cup cheddar cheese, shredded

2 Tbsp refried black beans

1 tortilla, about 10”

sour cream, for topping

Salsa, for topping

Melt butter in a skillet (about 10”) while you whisk the eggs in a small bowl. When the skillet is preheated, pour the eggs in and swirl to distribute them evenly. Top with green onion, garlic and cheese. Spread the black beans over the tortilla and place on top of the omelet. The eggs should be about set once you top with the tortilla. Flip omelet over with a spatula (or spray oil and preheat another skillet of similar size and turn over tortilla side down into the new pan). Cook until the tortilla is toasted but not overly crispy. Roll tortilla omelet up when cool enough to touch and top with sour cream and salsa, as desired.