Ingredients:
- 8 Large Eggs
- 2 tablespoons Full-fat Milk or Heavy Cream
- 2 tablespoons Unsalted Butter (divided)
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 cup Mature Cheddar Cheese, grated
- 2 medium stalks Spring Onions (Scallions), finely sliced
- 4 Large Flour Tortillas (approx. 10-inch)
- Optional: 1 teaspoon Hot Sauce (e.g., Cholula)
Instructions:
- Prep Ingredients: Grate the cheese and finely slice the spring onions. Crack the eggs into a bowl. Add the milk/cream, salt, and pepper. Whisk vigorously for about 30 seconds until uniform and slightly frothy.
- Melt 1 tablespoon of butter in a non-stick pan over low to medium-low heat. Pour the egg mixture into the warm pan. Allow the edges to just set (about 30-45 seconds).
- Scramble Gently: Using a rubber spatula, gently push the eggs from the outside towards the centre, creating soft folds. Repeat this motion until the eggs are mostly set but still slightly moist and glossy (about 3-4 minutes). Remove the pan from the heat.
- Add Cheese and Finish: Stir in three-quarters of the grated cheese and half of the spring onions. The residual heat will melt the cheese beautifully.
- Warm the Tortillas: Briefly warm the tortillas (either in the microwave for 15 seconds or dry in the same frying pan for 10 seconds per side) to make them pliable.
- Fill the Wraps: Lay a warmed tortilla flat. Place one-quarter of the egg mixture slightly off-centre. Sprinkle with remaining cheese/onions and a dash of hot sauce, if using.
- Fold and Roll: Fold the two opposing side edges inward over the filling. Starting from the bottom edge, fold the tortilla tightly over the filling, rolling it upwards and away from you until a tight cylinder is formed.
- Seal the Wraps: Return the frying pan to medium heat. Add the remaining 1 tablespoon of butter. Place the wraps seam-side down first. Cook for 1-2 minutes per side until golden brown and crisp.
- Serve: Remove from the pan, slice diagonally, and serve immediately.