Cacio e Pepe Egg Tortilla

Cacio e Pepe is a favorite flavor combination that I come back to time and time again. The tang of the cheese and the bite of the black pepper are so perfect in so many ways— and this super quick breakfast treat (or afternoon snack) is one of them. Within minutes the tortilla is crisp, the eggs are soft and the cheese and pepper add their magic. For sure this is quesadilla adjacent (but without the top layer), so you can easily riff on this recipe dozens of ways.

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Serves 4

INGREDIENTS

1 10” flour tortilla
1 tsp olive oil
2 large eggs
½ cup grated pecorino cheese
2 tsp black pepper
1 tsp kosher salt
Arugula or parsley for garnish

METHOD

In a large non-stick or cast iron pan over medium high heat, add oil and then tortilla on top, ensuring that the tortilla lays flat. Crack eggs on tortilla surface and use a spoon to break up and swirl yolks. Sprinkle pecorino all over and follow with black pepper and salt. Cover and lower heat to medium and cook until eggs are set, approximately 2 minutes. Slide onto a plate and fold in half. Garnish with arugula or parsley and serve immediately.