¼ cup baby spinach, roughly chopped + 2 tablespoons feta cheese, crumbled(add the spinach to the egg mixture)
2 tablespoons bell pepper, finely diced + 1 scallion, chopped(add these to the egg mixture)
In a small bowl, scramble the egg with a splash of milk, salt, and pepper. (If using chopped spinach, diced bell pepper, or chopped scallion, stir those into the scrambled egg mixture. If using other toppings, you can add them later in step 3!)
Preheat a 6-inch non-stick pan. Brush the pan with oil, or spray it well with an oil spray.
Add the scrambled egg to the pan, and tilt the pan all around to get the egg to cover the pan, like you would if you were making crepes. If adding any toppings, add them on top of the egg now.
Cook the egg for about 30 seconds, or until it is mostly cooked but still soggy and wet on top.
Gently press the tortilla into the egg, taking care not to burn your hands on the side of the pan. A spatula is the safest way to do this, but I usually end up using my hands!
After about 30 more seconds, use a silicone spatula to carefully flip the egg + tortilla, so that the tortilla is now on the bottom. Cook for another 30 seconds to a minute so the tortilla warms up, but make sure it does not burn.
Use the spatula (and a fork to help you, if needed), to carefully roll up the tortilla into a roll. Cook the tortilla for about 30 more seconds seam-side down, then carefully transfer to a plate or a wire rack to cool. It is sometimes easier to transfer the tortilla to a plate, allow it to cool for a few minutes, and then roll it up. In this case, you can transfer the tortilla wrap back to the pan for a few seconds to crisp up the tortilla a little. Slice in half, and serve warm!!
Tips for success: → Make sure you have a good non-stick pan the size of your tortillas. Store-bought flour tortillas work best!→ A medium or large egg works best for 6-inch pans and 6-inch fajita tortillas. An extra-large or jumbo egg works best for 8-inch pans and 6-inch fajita tortillas, but you can mix and match!→ Be generous with the oil spray / oil brushing, to make sure the egg does not stick to the pan. I love this olive oil spray.→ If making several of these tortilla egg rollups, I recommend scrambling one egg at a time, then scramble the next egg in the same bowl while the first egg cooks.→ If you're using diced bell pepper, chopped scallion, or chopped spinach, you should add those directly to your scrambled egg mixture in the bowl. If using crumbled cooked bacon, shredded cheese, or feta cheese, those can be added to the egg after it starts to cook.→ Other topping ideas to add directly to the scrambled egg mixture: Splash or hot sauce or sriracha, finely diced onion, finely diced steamed broccoli, chopped ham or deli turkey, finely chopped cooked chorizo or breakfast sausage, finely minced cooked potato, chopped fresh basil or parsley.→ To store, cool to room temperature. Refrigerate for up to 4 days, or freeze for up to ~1-3 months. Reheat in the microwave or oven at 350F. The nutrition facts are estimated for a plain tortilla rollup without toppings.