© John Kernick
Egg Tortilla with Cumin Sour Cream
- TOTAL TIME: 12 MIN
- SERVINGS: 1
In this delicious riff on a quesadilla, eggs are lightly scrambled, then a corn tortilla is pressed onto them and they're cooked further with grated cheese.
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- 2 tablespoons sour cream
- Pinch of ground cumin
- Kosher salt
- 1 teaspoon extra-virgin olive oil
- 2 large eggs, beaten
- 1 corn tortilla
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Chopped chives and chopped pitted green olives, for garnish
- In a small bowl, mix the sour cream with the cumin and season with salt. In a 6-inch skillet, heat the olive oil. Add the eggs and cook over moderate heat without stirring, until set at the edges, about 1 minute. Place the tortilla over the eggs, press gently and cook until the eggs are just set, about 2 minutes. Flip the eggs and tortilla and sprinkle on half of the cheese. Cook until the tortilla is golden on the bottom, about 2 minutes. Slide the tortilla onto a plate. Top with the remaining cheese and garnish with chives and olives. Serve with a dollop of the cumin sour cream.