Tortilla: Egg Kalamata Sun-Dried Tomato
by Lishka DeVoss

YIELD 2 roll ups

INGREDIENTS

2 (8-inch) flour tortillas
2 tbsp sun-dried tomato paste (sun-dried tomatoes packed in oil, drained and pureed until smooth)
10 kalamata olives, sliced
4 mushrooms, sliced thin
olive or vegetable oil

BOWL (whisked together):
2 large eggs
1 tsp dried parsley (or oregano)
1/4 tsp ground garlic
salt and peper

PREPARATION

1. Spread sun-dried tomato paste on one side of each tortilla.

2. Over medium heat, heat some oil in a small (8 or 9-inch) nonstick frying pan until shimmering.

3. Toss in half the olives and mushrooms and spread them evenly around the pan. Then drizzle half of BOWL over them.

4. Quickly place a tortilla, tomato paste side down, on top. Press with hands or spatula into the egg and cook for about 30 seconds — egg mixture will glue itself to the tortilla.

5. Flip everything over and cook tortilla on the other side until crisped and lightly brown — about 1 minute.

6. Slide tortilla out, egg side up; when cool enough to handle, roll up with the egg mixture inside.

7. Repeat with second tortilla.

Cut each roll up in two, if desired. Serve warm.

Updated 2020-11-05

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