Tortilla Egg Roll with Prosciutto, Mozzarella & Basil

[Sincerely-Food-Chef]

Ingredients

• 8 eggs
• ½ small pkg fresh basil
• 4 large flour tortillas
• ½ (8 oz) block mozzarella cheese
• 8 slices prosciutto
• crushed red pepper
• extra virgin olive oil

Instructions

1. Grate the cheese.
   • ½ (8 oz) block mozzarella cheese
2. Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
   • ½ small pkg fresh basil
3. Preheat a skillet over medium heat.
4. Crack the eggs into a medium bowl and season with crushed red pepper; whisk together.
   • 8 eggs
   • ⅛ tsp crushed red pepper
5. Once the skillet is hot, add oil and swirl to coat the bottom.
   • ½ tsp extra virgin olive oil
6. Pour one-quarter of the egg mixture (or about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.
   • 1 large flour tortilla
7. When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle one-quarter of the cheese and basil over the egg, followed by 2 slices prosciutto; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.
   • 2 slices prosciutto
8. Add more oil (½ tsp per tortilla) to the skillet and repeat with remaining egg mixture, tortillas, cheese, basil, and prosciutto.
   • 1 ½ tsp extra virgin olive oil
   • 3 large flour tortillas
   • 6 slices prosciutto
9. To serve, slice rolls in half and divide between plates. Enjoy!