These tortillas hold their own as a shell for breakfast-for-dinner, turning into a warm, tender wrap with the gentle heat and a little butter. The cauliflower flour gives them a subtle sweetness that pairs with soft eggs and melted cheese.

Serves 2. 15 minutes, 12 at the stove.

About 770 calories a serving, 50 g protein, 86 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon butter in a large skillet over medium heat and lay two tortillas flat in the pan, warming each side until pliable, about one minute per side; transfer to a plate and repeat with the remaining two tortillas and 1/2 tablespoon butter while you crack 4 eggs into a bowl.5 min
2. Scramble the eggs gently with the minced garlic clove, salt, and pepper in a small bowl with a fork until just broken up, then pour them into the skillet over medium-low heat with the remaining 1/2 tablespoon butter, stirring often until the curds are soft and just set, about three minutes; do not overcook.3 min
3. Divide the scrambled eggs between the two tortillas, scatter 1/4 cup cheese over each, and fold or roll as you like.

Note Swap avocado or salsa for the cheese if you prefer; leftovers stay moist for a cold lunch the next day, rolled in foil. Serve with a simple green salad and hot sauce on the side.