One-egg green chile frittata wraps are a perfect, healthy grab-and-go breakfast for one. Roasted green chiles are quickly sautéed before adding eggs, cheese, sour cream, and S &P. 10 minutes from start to finish!
If you could make yourself a delicious, healthy breakfast in less than 10 minutes that you could eat on the way to work, wouldn’t you?
You can be honest. I’m not much of a breakfast person myself—I used to skip it all the time. But I’ve realized that (for me at least) brain fuzz sets in around 10:30 am if I skip. For this reason, I’ve come up with strategies so that I rarely ever miss breakfast anymore (all discussed more in Confessions of a Former Skipper).
My favorite breakfast these days in a one-egg frittata. I have a little non-stick pan that’s the perfect size for a single serving (it could still accommodate another egg if needed). Sometimes it’s just a plain frittata with salt and pepper; other times I sauté leftover vegetables—or, in this case, roasted green chiles from the garden. I also keep some perfectly good tinned roast chiles in my pantry when the fresh stuff isn’t available.
I stumbled upon the idea of a frittata wrap one morning when I needed to leave but hadn’t given myself enough time to actually eat my frittata after it finished cooking. So, I nuked a tortilla in the microwave for 10 seconds, flopped my frittata on top, rolled it up, and presto! Breakfast on the go. No mess in the car!
I love roasted green chiles in these wraps (we are chile heads in this house), but if you’re heat-averse, you can use roasted sweet peppers instead.
Preparing Green Chile Frittata Wraps
Making the frittata
These green chile frittata wraps are soooo easy to make. They’re a simple matter of sautéing the green chiles to remove excess moisture while whisking the eggs together with sour cream, salt, and pepper (I use a tiny whisk, but you can use a fork). Add the egg mixture to the sautéed chiles and spread the mixture evenly around the pan (don’t worry about uniform ingredient distribution). As the eggs begin to set up, run a spatula around the edges to loosen, and gently swirl the pan to let any excess, loose egg mixture run to the edges. Then, finish under a high broiler (with the rack in the middle of the oven), keeping the door cracked open. Watch carefully to be sure that the eggs don’t brown!
Meanwhile, warm a tortilla (I use the burrito size, but not the super-large ones). When the frittata starts to look a little puffy and nothing jiggles if you gently shake the skillet, remove the frittata from the oven.
Assembling the green chile frittata wraps
You’ll never wonder how to roll a burrito again after you make these wraps. I lay the frittata on top of the tortilla, but not in the center: you can see in the image below that I line up the edges of the frittata and the tortilla on the side facing away from me. Then I fold up the bottom of the tortilla (taking the bottom edge of the frittata with it). Then I choose one side to work from and roll, roll, roll.
That’s it! You’ve got yourself a breakfast on the go. Note that you may have to adjust the cooking time for this frittata recipe slightly, depending on your stove & oven.
Scaling up One-Egg Green Chile Frittata Wraps
You can easily make a larger frittata and divide it as necessary among additional tortillas. Make sure to use a larger nonstick skillet and increase the cooking time as needed.
One-Egg Green Chile Frittata Wraps are an easy, delicious, go-to breakfast. I hope you love them as much as I do. Enjoy!
I’m sharing my easy One-egg Green Chile Frittata Wraps with:
- #CookBlogShare, a great food blogger recipe-share at Easy Peasy Foodie.
- #BrillBlogPosts, a link party with a variety of lifestyle reads hosted by Honest Mum.
One-Egg Green Chile Frittata Wraps
- 1 egg - (I use extra large or jumbo)
- 1 tsp sour cream
- 1/8 tsp salt - (kosher or other coarse salt), or to taste
- 1/16 tsp ground black pepper - (just a couple of dashes, or to taste)
- 2 tbsp roasted green chiles - drained (mild)
- 2 tbsp cheese of your choice - (I especially like cheddar or cotija cheese)
- 2 tsp olive oil - (or use a quick spritz of cooking spray)
- 1 flour tortilla - (I use burrito-sized, but not the super-huge ones)
- Set an oven rack in the middle of the oven, about 6" from your broiler. Turn broiler on high. Heat the olive oil in a 9" nonstick skillet over medium heat. Add the green chiles; sauté until any excess moisture is cooked off, about 2 minutes.
- Meanwhile, crack the egg into a medium-sized mixing bowl. Add the whipping cream, salt, and pepper. Whisk vigorously to blend and incorporate plenty of air into the mixture.
- Reduce heat to low and add the egg mixture to the skillet. Use a silicone spatula to quickly redistribute the chiles throughout the egg mixture (it doesn't have to be uniform). As the egg mixture begins to set up (about 3 minutes), run the spatula around the outer edge of the egg mixture, then tilt the pan all the way around to let some of the loose egg mixture on top to run all around the sides. Meanwhile, start warming the tortilla (see Recipe Note #1).
- Turn off the burner. Sprinkle cheese over the top of the frittata and transfer skillet to the oven, leaving the door cracked so you can keep tabs on the frittata. Turn the skillet 1/2 turn during the broil (after 1–2 minutes). The egg mixture will firm up and become slightly puffy, but don't let the frittata brown at all. Remove from the oven and turn off broiler.
- Use the silicone spatula to gently loosen the egg mixture from the pan. Place the tortilla on a plate and invert the skillet over the top to release the frittata. Fold up the bottom ~1/4 of the tortilla over the bottom of the frittata mixture, then roll up from the left or right side. Enjoy!
- To cook the tortilla, either put it alongside the skillet (turn once) or give it a light toast in the toaster oven. You can also microwave the tortilla for 10 seconds.
- Use mild roasted green chiles if you're concerned about the heat level—or substitute roasted sweet red peppers!