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Nutrition Facts

Instructions

• STEP 1

  Grate the cheese.

  • ¼ (8 oz) block mozzarella cheese

• STEP 2

  Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.

  • ½ small pkg fresh basil

• STEP 3

  Preheat a skillet over medium heat.

• STEP 4

  Crack the eggs into a medium bowl and season with crushed red pepper; whisk together.

  • 4 eggs
  • 1 pinch crushed red pepper

• STEP 5

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • ½ tsp extra virgin olive oil

• STEP 6

  Pour half of the egg mixture into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.

  • 1 large flour tortilla

• STEP 7

  When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle half of the cheese and basil over the egg, followed by 2 slices prosciutto; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.

  • 2 slices prosciutto

• STEP 8

  Add more oil to the skillet and repeat with remaining egg mixture, tortilla, cheese, basil, and prosciutto.

  • ½ tsp extra virgin olive oil
  • 1 large flour tortilla
  • 2 slices prosciutto

• STEP 9

  To serve, slice rolls in half and divide between plates. Enjoy!