What is it about big egg tortillas that I like so much? Is it the simple preparation, or the incredible pleasure I get from pulling a leftover slice straight out of the fridge for breakfast? Either way, this recipe from Food and Wine first caught my attention because of its incredibly short ingredient list. Greek yogurt and mint were the only two things that weren't pantry staples.
The peas are the real star here. They lighten the mood, making this egg-laden dish feel fluffy instead of greasy and heavy. Perfect for spring, it reminds me most of a sun-drenched brunches on patios. Sure, I ate this at 8 p.m. in my dark kitchen, but I suppose that's the power of the recipe.
- Yield:4 to 6
- 4 tablespoons butter
- 1/2 pound frozen peas, thawed
- 1 1/2 cups plain Greek-style yogurt
- 8 large eggs
- 1/2 cup mint, chopped
- 1 teaspoon kosher salt
- 1/4 black pepper
Preheat the broiler. Melt the butter in a large skillet set over medium heat. Toss in the peas and cook, stirring occasionally, for 3 minutes.
Meanwhile, mix together 1/2 cup of the yogurt, eggs, mint, salt and pepper. When the peas are done, turn the heat to medium-high, and pour the egg mixture into the skillet. Cook for 4 minutes, until the edges are set.
Place the skillet underneath the broiler and cook for 3 minutes, until the top is set.
Remove the skillet from under the broiler and slide the tortilla out onto a cutting board. Let rest for a minute, and then slice into wedges.
Serve the tortilla with the rest of the yogurt.