The other day I watched a trailer for Nadiya Hussain’s Netflix show Time to Eat, where she made the easiest (and come to find out - most delicious!) egg sandwich.
It’s sort of a mix between a quesadilla and an egg sandwich, and works well as a “clean out your fridge” or “use up all your leftover CSA veggies” meal. You can throw any veggies, cheeses, meats or other add-ons that you want and it’s delicious!
Ingredients
1 garlic scape, chopped
1 small summer squash, thinly sliced
1 egg (could use 2 for some extra protein!)
Splash of almond milk (or any variety of milk)
Salt & Pepper
Tortilla
Scallions, sliced
Small handful of shredded cheese
Hot sauce (optional)
Directions
Heat butter or oil in pan with garlic scapes. Cook 1 - 2 minutes until lightly browned
Add summer squash to pan and cook until lightly brown on one side
While it’s cooking, mix egg(s), almond milk, salt & pepper in a bowl
Add egg mixture to the pan and make sure it covers the whole bottom of the pan
Before the egg is fully cooked, place the tortilla on top, covering the entire mixture. Let is cook for a few seconds so the egg can bind to the tortilla
Flip the whole thing with a spatula so your tortilla is on the bottom and almost cooked eggs are on the top.
Sprinkle with cheese, scallions and hot sauce (if using). Let cook for 2 - 3 more minutes, until bottom of tortilla is lightly browned and egg is cooked through to your liking.
Remove from pan and roll (don’t burn your hands!). Slice in half and enjoy! (I added some CSA strawberries on the side, too!)