A quick supper that turns flour tortillas into something textured and substantial by crisping them in a pan until they shatter, then tossing with scrambled eggs, garlic, and whatever greens you have on hand. Tonight these wraps become dinner instead of a side.

Serves 2. 15 minutes, 12 at the stove.

About 660 calories a serving, 26 g protein, 59 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Tear 4 tortillas into bite-sized pieces and add them to the hot oil, stirring often until they turn golden and crisp, about 3 minutes. Transfer to a plate.3 min
2. Mince 2 garlic cloves and add them to the same skillet with 1 tablespoon butter; stir until fragrant, about 30 seconds. Add 2 cups fresh spinach and cook, stirring, until wilted, about 1 minute.1 min
3. Crack 4 eggs into a bowl, whisk with a pinch of salt and pepper, then pour into the skillet with the greens. Stir gently until the eggs are soft and just set, about 2 minutes.2 min
4. Return the crispy tortilla pieces to the skillet, fold everything together gently, and taste for salt and pepper. Serve warm.

Note Swap spinach for kale, chard, or any tender green you have. Keeps two days refrigerated and is fine at room temperature. Serve with hot sauce, a squeeze of lime, or on its own.