Egg, Salt and Pepper
Salad: 1 Cucumber
1 Tbsp. white onion
1 lemon, juiced
1 Tbsp. Cilantro, finely chopped
Preheat a nonstick pan over medium heat. Place raw tortilla in pan, and cook one side.
Flip tortilla, and pour scrambled egg onto cooked side of the egg.
Carefully flip the tortilla, taking care to keep the egg on top of the tortilla.
Cook until egg is done.
Remove and add some salad to the middle of the egg. Salt and pepper to taste. Roll and serve.
Option: Add ketchup to the roll after the salad is placed on the egg.