High Protein Crunchy Breakfast Tortilla

Servings: 1

• 1 tbsp. Organic Valley Unsalted Butter
• 1 large Tortilla
• 2 large Organic Valley Free Range Eggs
• 1 tsp. Organic Valley Whole Milk, or heavy cream
• 2 tbsp. Organic Valley Shredded Cheese of choice
• Salt & Black Pepper, to taste
• 1 tsp. Olive Oil
• 1 tsp. Chili Crisp Oil
• Pickled Onions, for serving
• Thinly Sliced Avocado, for serving
• Cooked Bacon, for serving
• Scallions, for garnishing
• Fresh Chives or Parsley, chopped, for garnishing

1. In a large nonstick skillet over medium high heat, melt half of the butter. Add the tortilla to warm, about 30 seconds on each side. Remove and set aside.
2. In a small bowl, whisk the eggs and milk until smooth. Season with salt and black pepper to taste.
3. Reduce the skillet to medium heat and add the eggs to soft scramble, using a spatula to help it stay the size of the tortilla. Once halfway cooked, add the tortilla to finish cooking another 1 minute.
4. If needed, use a plate to help flip the egg-tortilla over.
5. Add the shredded cheese on top of the egg.
6. Drizzle the olive oil around the tortilla to continue cooking until crispy and cheese is melted.
7. Transfer to a serving plate to garnish with chili crisp oil, crispy bacon, thinly sliced avocado, pickled onions, scallions, and chives to enjoy warm!