# What You'll Need:
→ Base
01 - 2 large (8-inch) flour tortillas
→ Eggs
02 - 2 large eggs
03 - 1 tablespoon milk
04 - Salt, to taste
05 - Black pepper, to taste
→ Fillings
06 - 1/2 cup shredded cheddar cheese
07 - 2 slices cooked bacon or vegetarian bacon, chopped (optional)
08 - 1/4 cup diced bell pepper
09 - 1/4 cup chopped baby spinach
→ To Cook
10 - 1 tablespoon butter or olive oil
# Directions:
01 - In a small bowl, whisk together eggs, milk, salt, and black pepper until combined.
02 - Heat a nonstick skillet over medium heat, add a small amount of butter or oil, then scramble the eggs until just set. Remove from heat.
03 - Place one tortilla flat on a cutting board and make a single cut from the center to the edge without cutting all the way through.
04 - Mentally divide the tortilla into four quarters; layer shredded cheese in one quarter, scrambled eggs in the second, bacon and diced bell pepper in the third, and chopped spinach in the fourth.
05 - Starting from the cut, fold each quarter over the next to form a compact triangular pocket.
06 - Reheat the skillet, add butter or oil, place the folded tortilla inside, and cook 2 to 3 minutes per side, pressing gently, until golden brown and crispy.
07 - Remove from heat, allow to cool briefly, optionally cut in half, and serve warm.
