Your Friday Night In date just stayed over to Saturday morning. What do you do?

It’s time to fry up some eggs, veggies and a few tortillas to keep this party going! You probably have a few tortillas in the fridge left over from taco night. Now is a great time to serve up a twist on traditional scrambled eggs. It’s so simple.

I love grilling tortillas first thing in the morning. A cast iron, stovetop grill does the trick for my city apartment. The crisp tortilla creates an exciting crunch that glides the silky egg mixture into your mouth. Peppers and corn add another dimension of flavor and texture. Try this version with gluten-free tortillas.

INGREDIENTS

4 tortillas (gluten-free) 2 T olive oil 1/2 c red and green peppers, diced 4 oz bacon, chopped 4 eggs 2 oz cheddar cheese, shredded

DIRECTIONS:

Fry tortillas on each side. Remove. Sauté peppers and bacon for 5 minutes. Drain grease. Whisk eggs. Stir eggs into skillet until fluffy. Add cheese and cilantro. Place egg mixture on top of one tortilla. Place second tortilla on top. Repeat.