Name: 2-Ingredient Egg Tortilla
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Cuisine: American
Ingredients: 2 large eggs; 1/4 teaspoon salt, or to taste; 2 teaspoons vegetable oil; 1 (10-inch) flour tortilla

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This simple egg tortilla is one of my go-to breakfasts when I need something quick, satisfying, and easy to customize. I make it for my son almost every school morning, and he loves it so much that it feels like I’m serving him a gourmet dish—even though it takes less than 5 minutes from start to finish.

2-Ingredient Egg Tortilla

Why You’ll Love This Recipe

I like this recipe because it’s warm, protein-rich, and endlessly versatile. I can keep it plain for a simple breakfast or dress it up with cheese, herbs, or a handful of greens for extra flavor. It’s also the perfect quick meal when I don’t have the time or energy for a big breakfast—or even for a light lunch or dinner. Plus, it works beautifully for both kids and adults, and it’s made with pantry staples I always have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large eggs
1/4 teaspoon salt, or to taste
2 teaspoons vegetable oil
1 (10-inch) flour tortilla

Directions

I crack the eggs into a bowl, add salt, and whisk until smooth.
I heat the oil in a 10-inch nonstick skillet over medium heat.
Once the oil is hot, I pour in the eggs, gently swirling the pan so they form a thin, even layer. I let them cook until the bottom is set but the top is still slightly runny—about 30 to 60 seconds.
I place the tortilla on top of the eggs, pressing it gently so it sticks. I cook for another 30 to 60 seconds until the eggs are fully set and the tortilla is warmed through.
Using a wide spatula, I flip the whole thing over and cook until the tortilla is lightly crisp, about 30 seconds.
I transfer it to a plate, fold in half while it’s still warm, and serve immediately.

Servings and timing

This recipe makes 1 serving and takes about 5 minutes from start to finish.

Variations

I make it cheesy by adding 1–2 slices of cheese before placing the tortilla on top.
I mix in fresh herbs like cilantro, chives, or scallions with the whisked eggs.
I add spice with turmeric, cayenne, or smoked paprika.
I tuck in greens such as arugula, spinach, or baby kale before folding.
I swap the tortilla for a cooked frozen paratha for a flakier result.

storage/reheating

I prefer to eat this fresh because the tortilla stays crisp and the eggs are tender. If I do need to store it, I keep it wrapped in foil in the refrigerator for up to 1 day. To reheat, I warm it in a dry skillet over medium heat for 1–2 minutes on each side.

FAQs

Can I use corn tortillas instead of flour?

I can, but since corn tortillas are smaller and more fragile, I would use two stacked together for better structure.

How do I prevent the eggs from sticking?

I make sure to use a good nonstick skillet and heat the oil before adding the eggs.

Can I make this ahead of time?

I can, but it’s best eaten fresh. If I make it ahead, I reheat in a skillet so it doesn’t get soggy.

What’s the best cheese to use?

I like mild, melty cheeses such as Jarlsberg, cheddar, or mozzarella, but any cheese that melts well will work.

Can I add extra fillings?

Yes, I often add things like sautéed vegetables, fresh herbs, or greens for extra flavor and texture.

Conclusion

This 2-ingredient egg tortilla is one of my quickest, most reliable breakfasts. It’s easy to customize, ready in minutes, and loved by both kids and adults. I make it when mornings are rushed, but it’s also special enough for a weekend brunch. With endless variations, it’s a dish I’ll keep making again and again.