Almond flour tortillas crisp in a hot pan and turn golden, holding a simple fill of eggs and whatever greens you have on hand. They're sturdy enough to wrap but delicate enough to eat in your fingers, and this comes together in the time it takes to brew tea.

Serves 2. 15 minutes, 12 at the stove.

About 580 calories a serving, 26 g protein, 58 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Once the butter froths, lay one almond tortilla in the pan and let it crisp for two minutes until it colours, turn it, and crisp the other side for a minute, then slide it onto a plate. Repeat with the other three tortillas, watching them as they brown quickly.8 min
2. In the same skillet, melt the remaining 1 tablespoon butter over medium heat and crack four eggs into it, breaking the yolks if you prefer them broken. Mince one garlic clove and scatter it over the eggs, salt and pepper them, and let them cook for two to three minutes until the whites set and the yolks reach your liking.3 min
3. Pile a handful of fresh spinach or arugula on each tortilla, top with half the scrambled or fried eggs, fold or wrap loosely, and eat at once while the tortillas are still warm.

Note Swap the greens for thin-sliced tomato, grated cheese, or hot sauce. Leftover crisped tortillas keep in an airtight bag for three days and rewarm in a dry pan. Serve with a side salad or fresh fruit, or stretch it into a light lunch by crumbling the wrap over greens.