Piadina
Servings: 2 servings
Ingredients
- 2 Large flour tortillas
- 1 tablespoon Olive oil
- ½ Red bell pepper - chopped
- ¼ Yellow onion - chopped
- 2 teaspoons Garlic - minced
- ½ teaspoon Chili powder
- ¼ teaspoon Ground cumin
- ¼ teaspoon Dried oregano
- ½ cup Ham - diced
- 5 Large eggs - lightly beaten
- ½ cup Colby Jack cheese - shredded
- ¼ teaspoon All Purpose Seasoning
Instructions
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chopped onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, chili powder, cumin, oregano, ham, and All Purpose Seasoning. Cook for 1 minute, stirring constantly, until fragrant.
- Remove the ham mixture from the skillet and set aside. Wipe out the skillet if needed.
- Place one flour tortilla in the skillet over medium-low heat. Pour the beaten eggs evenly over the tortilla.
- Sprinkle the ham mixture evenly over the eggs, then top with the shredded Colby Jack cheese.
- Place the second tortilla on top and gently press down. Cover the skillet with a lid.
- Cook for about 5 to 7 minutes, or until the eggs are fully set and the cheese has melted. Carefully flip if needed to lightly brown the second tortilla for 1 to 2 minutes.
- Transfer to a cutting board and let rest for 2 minutes before slicing into wedges. Serve warm.
Notes
- Warm the tortillas briefly before assembling if they feel stiff. This helps prevent cracking.
- Don't overfill the tortilla or it will be difficult to slice and serve.
- A nonstick skillet with a lid helps the eggs cook evenly without burning the tortillas.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave until warmed through.