The 2-Ingredient Breakfast I Make for My Kid Every Morning

Out of all the breakfasts I make for my son, this egg tortilla is one of my favorites. It comes together in just a few minutes, but whenever I make it for him—usually in the wee hours of the morning before school—he feels like he’s been presented with a super fancy dish. Hey, I’ll take the compliment!

It’s my version of anda paratha, a popular Pakistani and Indian street food where a flaky paratha is cooked with an egg and rolled into a handheld wrap. My shortcut version uses a flour tortilla instead of a paratha, and I like to serve it folded in half.

I make this breakfast often because it ticks all the boxes: it’s quick, warm, protein-packed, and totally customizable. It works on school mornings when time is tight, but it also feels like something you’d order for brunch at a restaurant. It can also serve as a quick dinner, especially with some greens like arugula tucked inside.

Tips and Tricks for Making This Egg Tortilla

• Use the right pan: It’s important that your pan and tortilla are roughly the same size. I use a 10-inch nonstick skillet with a 10-inch tortilla to make sure everything lines up.

• Keep the heat at medium: If the heat is too high, the eggs will burn before they’ve had a chance to set. Too low, and they won’t firm up enough to support the tortilla.

• Flip with confidence: If you’re nervous about flipping the whole thing, use a wide spatula or slide it onto a plate first, then flip it back into the pan.

• Fold while it’s warm: Once the egg tortilla is crisped on the bottom and out of the pan, fold it right away while it’s still soft and the tortilla is pliable. If it cools first, the tortilla can crack when you go to fold it.

How To Make My 2-Ingredient Egg Tortilla

To make one serving, you’ll need:

• 2 large eggs

• 1/4 teaspoon salt, or to taste

• 2 teaspoons vegetable oil

• 1 (10-inch) flour tortilla

Crack the eggs into a bowl, add the salt, and whisk well. Heat the oil in a 10-inch nonstick skillet over medium heat. Once the oil is hot, pour in the eggs and quickly and gently swirl the pan to spread them into a thin, even layer. Let the eggs cook just until the bottom is set but the top is still slightly wet and runny, 30 to 60 seconds.

Quickly place the tortilla on top of the eggs and press it down gently so it sticks. (My son loves to help with this step!) Cook until the eggs are fully set and the tortilla is warm, another 30 to 60 seconds. Use a wide spatula to flip the whole thing over. Cook until the tortilla is slightly crisp, about 30 seconds. Transfer to a plate, fold in half, and enjoy!

Customize It

Once the egg tortilla is off the heat, you can add whatever toppings you like. We often add some Kewpie mayo and hot sauce, and I personally love adding a bit of fried garlic or chili crisp. Here are some more fun ways to make this dish your own:

• Make it cheesy: When the bottom of the omelette is set but the top is still soft, place 1 or 2 slices of cheese (we love Jarlsberg in this house) on top of the omelette before adding the tortilla. The cheese will melt as you press the tortilla on top, so it all sticks together.

• Make it herby: Add a handful of your favorite chopped herbs to the whisked eggs before putting them in the pan. Cilantro, chives, or scallions are all great choices here.

• Spice it up: Add 1/2 teaspoon each of turmeric and ground cayenne to the eggs, or try hot smoked paprika with a pinch of garlic powder.

• Add some greens: Add a handful of arugula, baby spinach, or baby kale after it’s done cooking and before folding in half.

• Use a paratha: Use a cooked frozen paratha (found in specialty South Asian or Middle Eastern grocery stores) instead of a tortilla. Make sure to follow the instructions on the package and cook your paratha first.

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