ingredients

• 1 medium flour tortilla
• 2 eggs
• 2 bacon strips
• 1 cup baby spinach leaves, packed
• ½ cup shredded Mexican cheese blend
• 1 tsp balsamic glaze
• ½ tsp garlic powder
• Salt and pepper

directions

Step 1

Cook a batch or two slices of bacon until crisp and brown over medium heat. Transfer to a paper towel-lined plate to let the excess oil drain off. Remove the bacon grease from the pan but don’t wipe it out.

Step 2

Add the spinach and the cooked bacon cut into small pieces to the pan. Lightly season with salt and pepper. Add garlic powder and a drizzle of balsamic glaze. Stir together over medium heat until the spinach is wilted. Remove from the pan and set aside.

Step 3

Beat the eggs with salt and pepper until smooth. Heat the pan with additional oil over medium heat. Reduce to medium-low and pour the egg mixture evenly across the pan. When the bottom is set, but the top is still runny, lay a tortilla over the eggs. Gently press the tortilla onto the eggs and carefully turn over.

Step 4

Spread the sautéed spinach and bacon in the middle and top with cheese. Cover the pan and cook until the cheese is melted and the tortilla is crispy on the bottom. Remove from the pan and transfer to a flat surface. Roll it up tightly from the bottom and cut in half to serve.