18 Delicious Egg Tortilla Recipes Easy to Make

Are you on the hunt for quick, delicious meals that will brighten up your weeknight dinners? Look no further! Our roundup of 18 Delicious Egg Tortilla Recipes Easy to Make is here to save the day. From savory breakfast wraps to hearty dinner options, these recipes are all about simplicity, flavor, and comfort. Perfect for busy home cooks, each dish promises to delight your taste buds with minimal effort. Let’s dive in!

Spanish Egg Tortilla with Potatoes and Onions

This Spanish Egg Tortilla with Potatoes and Onions is a hearty, versatile dish that’s perfect for breakfast, lunch, or dinner. It’s simple to make and packed with flavor, offering a taste of Spain right from your kitchen.

Ingredients

• 1/2 cup olive oil
• 4 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1/2 cup olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion, cooking until they’re soft but not browned, about 10 minutes, stirring occasionally.
2. In a large bowl, beat the eggs with 1 tsp salt and 1/2 tsp black pepper. Drain the potatoes and onions, then mix them into the eggs.
3. Pour the mixture back into the skillet, cooking over low heat. Once the edges set, gently lift them to let uncooked egg flow underneath. Cook until the top is almost set, about 10 minutes.
4. Place a large plate over the skillet, invert the tortilla onto it, then slide it back into the skillet to cook the other side for about 5 minutes, until golden.

The magic of this tortilla lies in its layers of soft potatoes and onions, encased in a fluffy egg blanket. It’s a dish that’s as satisfying to make as it is to eat.

Tip: Let the tortilla sit for a few minutes before slicing; it firms up and makes for cleaner cuts.

Cheesy Egg Tortilla with Spinach and Feta

Wake up your mornings with this Cheesy Egg Tortilla with Spinach and Feta, a fluffy, flavorful twist on the classic breakfast wrap that’s as nutritious as it is delicious.

Ingredients

• 2 large eggs
• 1/4 cup crumbled feta cheese
• 1/2 cup fresh spinach, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 medium flour tortilla

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted.
3. Pour the whisked eggs into the skillet with the spinach. Cook, stirring occasionally, until the eggs are softly set, about 3-4 minutes.
4. Sprinkle the crumbled feta cheese over the eggs and stir gently to combine. Remove from heat.
5. Warm the flour tortilla in the skillet for about 30 seconds on each side. Spoon the egg mixture onto the tortilla, fold, and serve immediately.

The melty feta and fresh spinach create a vibrant filling that’s perfectly encased in a soft, warm tortilla for a handheld breakfast that’s both satisfying and light.

Tip: For an extra kick, add a pinch of red pepper flakes to the eggs before cooking.

Spicy Egg Tortilla with Chorizo and Peppers

Spice up your morning with this Spicy Egg Tortilla with Chorizo and Peppers, a hearty dish that packs a punch of flavor and color to start your day right.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced chorizo
• 1/2 cup diced bell peppers (mixed colors)
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 flour tortillas (8-inch)
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chorizo and bell peppers, cooking for 5 minutes until peppers soften and chorizo is slightly crispy.
2. In a bowl, whisk together eggs, salt, black pepper, and red pepper flakes. Pour over the chorizo and peppers in the skillet. Cook, stirring occasionally, for 3-4 minutes until eggs are softly set.
3. Warm tortillas in a dry skillet for about 30 seconds on each side. Divide the egg mixture between the tortillas, sprinkle with cheddar cheese and cilantro, then fold.

The combination of spicy chorizo, sweet peppers, and fluffy eggs wrapped in a warm tortilla makes this dish a satisfying breakfast with a kick.

Tip: For an extra spicy version, add a dash of hot sauce to the egg mixture before cooking.

Herbed Egg Tortilla with Fresh Dill and Chives

Wake up your breakfast routine with this Herbed Egg Tortilla, a fluffy and fragrant dish that’s as easy to make as it is delicious.

Ingredients

• 4 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp olive oil
• 1 (8-inch) flour tortilla

Instructions

1. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. Stir in 1 tbsp fresh dill and 1 tbsp fresh chives.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add the flour tortilla, pressing it down gently to cover the bottom of the skillet.
3. Pour the egg mixture over the tortilla, ensuring it spreads evenly. Cook for 3-4 minutes, or until the edges start to set.
4. Using a spatula, gently lift one edge of the tortilla to check if the bottom is golden brown. Once set, carefully flip the tortilla and cook for another 2-3 minutes on the other side.
5. Slide the Herbed Egg Tortilla onto a plate, cut into wedges, and serve warm.

The fresh dill and chives not only add a burst of color but also a light, herby freshness that elevates this simple dish into something special.

Tip: For an extra touch of flavor, sprinkle a little grated cheese over the eggs before flipping the tortilla.

Mushroom and Egg Tortilla with Thyme

Start your morning with a savory twist on the classic tortilla, packed with earthy mushrooms and fresh thyme for a cozy, flavorful bite.

Ingredients

• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves
• 2 small flour tortillas

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add the sliced cremini mushrooms and cook for 5 minutes until they’re golden and tender.
2. In a bowl, whisk together the eggs, salt, black pepper, and fresh thyme leaves.
3. Pour the egg mixture over the mushrooms in the skillet. Cook, stirring gently, for 3-4 minutes until the eggs are softly set.
4. Warm the flour tortillas in a dry skillet for about 30 seconds on each side.
5. Divide the mushroom and egg mixture between the tortillas, fold, and serve immediately.

The fresh thyme elevates the mushrooms, creating a rustic yet refined flavor that’s perfect for a leisurely weekend breakfast.

Tip: For an extra layer of flavor, sprinkle a little grated cheese over the eggs just before they finish cooking.

Egg Tortilla with Smoked Salmon and Cream Cheese

Start your morning with a twist on the classic breakfast wrap—this Egg Tortilla with Smoked Salmon and Cream Cheese is a luxurious yet easy-to-make dish that feels like a treat.

Ingredients

• 2 large eggs
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (8-inch) flour tortilla
• 2 oz smoked salmon, thinly sliced
• 2 tbsp cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp capers, drained

Instructions

1. In a bowl, whisk the eggs with salt and pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat. Pour in the eggs, scrambling them gently until just set, about 2-3 minutes. Remove from heat.
3. Warm the tortilla in the same skillet for about 30 seconds on each side. Spread cream cheese evenly over the tortilla.
4. Layer the scrambled eggs, smoked salmon, dill, and capers on top of the cream cheese.
5. Roll the tortilla tightly, tucking in the sides as you go. Slice in half and serve immediately.

The creamy texture of the eggs and cream cheese pairs perfectly with the smoky salmon and briny capers, creating a breakfast wrap that’s both sophisticated and satisfying.

Tip: For an extra touch of elegance, garnish with a sprinkle of extra dill and a few more capers before serving.

Vegetable Egg Tortilla with Zucchini and Carrots

Whip up a colorful and nutritious breakfast with this Vegetable Egg Tortilla, packed with zucchini and carrots for a fresh start to your day.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 cup grated zucchini
• 1/2 cup grated carrots
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 small flour tortillas

Instructions

1. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add the grated zucchini and carrots, sautéing for 2-3 minutes until slightly softened.
3. Pour the egg mixture over the vegetables in the skillet. Cook for 3-4 minutes, stirring occasionally, until the eggs are softly set.
4. Warm the tortillas in a separate pan or microwave for about 10 seconds to make them pliable.
5. Divide the egg and vegetable mixture between the two tortillas, folding them into burritos or rolling them up.

This Vegetable Egg Tortilla stands out with its vibrant veggie filling and fluffy eggs, all wrapped up in a soft tortilla for a handheld breakfast that’s both satisfying and light.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of cheese before rolling up the tortillas.

Egg Tortilla with Black Beans and Corn

Start your morning with a vibrant and hearty Egg Tortilla packed with black beans and corn, a perfect blend of protein and sweetness to kickstart your day.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced red bell pepper
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 2 whole wheat tortillas
• 2 tbsp shredded cheddar cheese
• Fresh cilantro for garnish

Instructions

1. In a bowl, whisk together eggs, milk, salt, black pepper, and cumin until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add red bell pepper and sauté for 2 minutes until slightly soft.
3. Add black beans and corn to the skillet, cooking for another 2 minutes until heated through.
4. Pour the egg mixture over the vegetables in the skillet. Cook, stirring occasionally, until eggs are softly set, about 3-4 minutes.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side. Divide the egg mixture between the tortillas, sprinkle with cheddar cheese, and fold.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the smoky cumin paired with the sweetness of corn, creating a flavor-packed breakfast that’s both satisfying and easy to make.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili powder to the egg mixture before cooking.

Bacon and Egg Tortilla with Cheddar Cheese

Start your morning with a twist on the classic bacon and eggs by wrapping them up in a warm tortilla with melty cheddar cheese. It’s a quick, satisfying breakfast that’s sure to become a weekday favorite.

Ingredients

• 4 large eggs
• 4 strips of bacon
• 1/2 cup shredded cheddar cheese
• 2 large flour tortillas
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives (optional)

Instructions

1. In a skillet over medium heat, cook the bacon until crispy, about 5 minutes per side. Remove and drain on paper towels.
2. In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook to your preferred doneness.
3. Warm the tortillas in a dry skillet or microwave for about 10 seconds to make them pliable.
4. Place two eggs on each tortilla, top with two strips of bacon, 1/4 cup of cheddar cheese, and a sprinkle of chives if using.
5. Fold the sides of the tortilla over the filling, then roll up from the bottom to enclose everything.
6. Return the wraps to the skillet over low heat for 1-2 minutes on each side, just until the cheese is melted and the tortilla is golden.

The magic of this recipe lies in the crispy bacon paired with the gooey cheese, all wrapped in a soft tortilla for the perfect bite every time.

Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa before rolling up your tortilla.

Egg Tortilla with Sun-Dried Tomatoes and Basil

Start your morning with a vibrant Egg Tortilla, packed with the rich flavors of sun-dried tomatoes and fresh basil, for a quick and satisfying breakfast.

Ingredients

• 4 large eggs
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, thinly sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small tortilla (8-inch)

Instructions

1. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add the sun-dried tomatoes and cook for 1 minute to soften.
3. Pour the egg mixture into the skillet, stirring gently. Place the tortilla on top of the eggs, pressing down lightly.
4. Cook for 2-3 minutes until the eggs begin to set, then carefully flip the tortilla and egg together. Cook for another 2 minutes until the eggs are fully set.
5. Sprinkle with fresh basil, fold the tortilla in half, and serve warm.

The sun-dried tomatoes add a sweet, tangy depth that pairs beautifully with the aromatic basil, all wrapped in a soft, eggy tortilla for a handheld breakfast delight.

Tip: For an extra flavor boost, drizzle with a little balsamic glaze before serving.

Sweet Potato and Egg Tortilla with Rosemary

Start your morning with a twist on the classic tortilla by incorporating sweet potatoes and a hint of rosemary for a cozy, flavorful bite.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 4 large eggs
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add sweet potato cubes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. In a bowl, whisk together eggs, milk, rosemary, salt, and black pepper until well combined.
3. Pour the egg mixture over the sweet potatoes in the skillet. Reduce heat to low and cover. Cook for 8-10 minutes, or until the eggs are set and the edges start to pull away from the pan.
4. Carefully flip the tortilla onto a plate, then slide it back into the skillet to cook the other side for an additional 2-3 minutes.

The sweet potato adds a natural sweetness that pairs beautifully with the earthy rosemary, making this tortilla a standout dish for any meal.

Tip: For an extra crispy edge, let the tortilla cook uncovered for the last minute on each side.

Egg Tortilla with Goat Cheese and Arugula

Start your morning with a twist on the classic breakfast wrap—this Egg Tortilla with Goat Cheese and Arugula combines creamy, tangy, and peppery flavors for a satisfying bite.

Ingredients

• 2 large eggs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 whole wheat tortilla (8-inch)
• 2 tbsp crumbled goat cheese
• 1/2 cup fresh arugula

Instructions

1. In a small bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Pour in the eggs and cook, stirring occasionally, until softly set, about 2 minutes.
3. Lay the tortilla flat on a plate. Spread the scrambled eggs evenly over one half of the tortilla, then sprinkle with goat cheese and top with arugula.
4. Fold the tortilla in half over the filling, pressing gently. Return the folded tortilla to the skillet and cook over medium heat for 1-2 minutes on each side, until lightly golden and crispy.

The magic of this recipe lies in the contrast between the warm, fluffy eggs and the cool, crisp arugula, all brought together by the creamy goat cheese.

Tip: For an extra flavor boost, drizzle a little honey over the arugula before folding the tortilla.

Egg Tortilla with Sausage and Green Onions

Start your morning with a twist on the classic tortilla by adding savory sausage and fresh green onions for a burst of flavor in every bite.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup cooked sausage, crumbled
• 2 green onions, thinly sliced
• 2 (8-inch) flour tortillas

Instructions

1. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add the crumbled sausage and sliced green onions, cooking for 2 minutes until the onions soften.
3. Pour the egg mixture over the sausage and onions. Cook, stirring occasionally, for 3-4 minutes until the eggs are softly set.
4. Warm the tortillas in a dry skillet for about 30 seconds on each side. Divide the egg mixture between the tortillas, fold, and serve immediately.

The combination of fluffy eggs, crispy sausage, and sharp green onions wrapped in a warm tortilla makes this dish a satisfying grab-and-go breakfast that doesn’t skimp on flavor.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with shredded cheese before folding the tortilla.

Egg Tortilla with Pesto and Cherry Tomatoes

Start your morning with a vibrant Egg Tortilla, swirled with homemade pesto and bursting with sweet cherry tomatoes—a simple dish that feels like a celebration on a plate.

Ingredients

• 4 large eggs
• 1/4 cup basil pesto
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese

Instructions

1. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture, tilting the pan to spread evenly.
3. Cook for 2 minutes, then dollop pesto over the eggs and swirl gently with a spatula. Scatter cherry tomatoes on top.
4. Cover and cook for another 3-4 minutes until the eggs are set but still slightly soft in the center.
5. Sprinkle with Parmesan cheese, then fold the tortilla in half. Slide onto a plate and cut into wedges.

The magic of this recipe lies in the pesto’s herby punch against the juicy tomatoes, all wrapped in fluffy eggs—a surefire way to brighten any breakfast table.

Tip: For an extra touch of freshness, garnish with torn basil leaves right before serving.

Egg Tortilla with Ham and Swiss Cheese

Start your morning with a twist on the classic breakfast wrap—this Egg Tortilla with Ham and Swiss Cheese is a hearty, flavorful way to kick off your day.

Ingredients

• 2 large eggs
• 1 tbsp butter
• 1/4 cup diced ham
• 1/4 cup shredded Swiss cheese
• 1 (8-inch) flour tortilla
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted. Add the eggs and cook, stirring occasionally, until they are just set, about 2 minutes.
3. Add the diced ham and shredded Swiss cheese to the eggs, stirring to combine. Cook for another minute until the cheese begins to melt.
4. Warm the flour tortilla in the skillet for about 30 seconds on each side. Spoon the egg mixture onto the center of the tortilla, fold the sides over the filling, and roll up tightly.
5. Return the wrap to the skillet, seam side down, and cook for 1-2 minutes until the tortilla is golden and crisp. Flip and cook the other side for an additional minute.

The melted Swiss cheese and savory ham create a creamy, rich filling that pairs perfectly with the crispy tortilla—a simple yet satisfying breakfast wrap that’s sure to become a weekday favorite.

Tip: For an extra flavor boost, add a dash of hot sauce or a sprinkle of chopped chives before serving.

Egg Tortilla with Avocado and Lime

Start your morning with a zesty twist on the classic breakfast tortilla, featuring creamy avocado and a bright squeeze of lime for a fresh kick.

Ingredients

• 2 large eggs
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium flour tortilla
• 1/2 avocado, sliced
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Crack eggs into the skillet, sprinkle with salt and black pepper, and cook for 2-3 minutes until the whites are set but the yolks are still runny.
2. While the eggs cook, warm the flour tortilla in a dry skillet over medium heat for about 30 seconds on each side.
3. Place the cooked eggs on the tortilla, top with avocado slices, drizzle with lime juice, and sprinkle with chopped cilantro.
4. Fold the tortilla over the filling and serve immediately.

The combination of runny egg yolks and creamy avocado with the tangy lime creates a breakfast that’s both satisfying and refreshingly light.

Tip: For an extra flavor boost, add a pinch of chili powder to the eggs before cooking.

Egg Tortilla with Kale and Parmesan

Start your morning with a twist by whipping up this Egg Tortilla with Kale and Parmesan, a dish that’s as nutritious as it is delicious.

Ingredients

• 2 large eggs
• 1/4 cup chopped kale
• 2 tbsp grated Parmesan cheese
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tsp olive oil
• 1 small flour tortilla (6-inch)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add chopped kale and sauté for 2 minutes until slightly wilted.
2. In a bowl, whisk together eggs, salt, and black pepper. Pour the egg mixture over the kale in the skillet.
3. Cook for 2-3 minutes, stirring occasionally, until the eggs are softly set. Sprinkle grated Parmesan cheese over the top.
4. Place the tortilla over the egg mixture, pressing down gently. Carefully flip the skillet to transfer the egg mixture onto the tortilla.
5. Cook for another minute on low heat to crisp the tortilla slightly. Fold in half and serve warm.

The crispy tortilla paired with the creamy eggs and sharp Parmesan creates a delightful contrast in every bite.

Tip: For an extra kick, add a pinch of red pepper flakes to the egg mixture before cooking.

Egg Tortilla with Roasted Red Peppers and Olives

Wake up your breakfast routine with this vibrant Egg Tortilla, packed with the sweet smokiness of roasted red peppers and the briny punch of olives.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup roasted red peppers, chopped
• 1/4 cup pitted kalamata olives, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add roasted red peppers and olives, sautéing for 2 minutes until warmed through.
3. Pour the egg mixture over the peppers and olives in the skillet. Cook undisturbed for 4 minutes, or until the edges start to set.
4. Gently lift the edges of the tortilla with a spatula, tilting the skillet to let uncooked eggs flow underneath. Cook for another 3-4 minutes until the center is just set.
5. Sprinkle with fresh parsley, then fold the tortilla in half. Slide onto a plate and let rest for a minute before slicing.

The contrast between the creamy eggs and the bold flavors of roasted peppers and olives makes this tortilla a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra touch of warmth, add a pinch of smoked paprika to the egg mixture.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious and easy-to-make egg tortilla recipes! Whether you’re looking for a quick breakfast, a hearty lunch, or a simple dinner, there’s something here for everyone. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!

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