Prepare the ingredients:
Crack the 3 eggs into a bowl, season with salt, black pepper, and a pinch of red pepper. Whisk together until fully combined.
Chop the spring onions, dice the tomato, and roughly chop the spinach.
Cook the eggs:
Heat butter in a pan over medium heat. Add the chopped spring onions and sauté until softened, about 2 minutes.
Pour in the beaten eggs and cook gently, stirring occasionally, until the eggs are just set.
Assemble the tortilla:
Lay the tortilla on a flat surface. Spread the scrambled eggs evenly over the tortilla.
Add the diced tomato, spinach, and mozzarella cheese.
Fold and heat:
Fold the tortilla into a wrap or half-moon shape. Heat the wrapped tortilla on a pan for 2-3 minutes on each side, until crispy and golden brown.
Serve:
Slice the tortilla into wedges and serve immediately.
Ready the oven. Preheat to 350 degrees.
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