A Vegetarian Delight: Cabbage and Egg Breakfast Tortilla

Melty Cheese Perfection: On the flipped side, sprinkle more mozzarella cheese over the top. Place the second tortilla on the pan, creating a sealed package. Cook for 3 minutes, allowing the bottom tortilla to crisp up.

Crispy Perfection: Gently flip the whole thing over one last time and cook for an additional 2 minutes to ensure the second tortilla crisps up and the cheese is melted throughout.

Slicing and Savoring: Once cooked through, transfer the cabbage egg tortilla to a cutting board and cut it into wedges like a pizza. This makes it easy to serve and share.

Breakfast Bliss: Serve your delicious Cabbage and Egg Breakfast Tortilla hot and enjoy a vegetarian breakfast that’s both hearty and satisfying.

More Information:

Don’t have mozzarella cheese? You can substitute another shredded cheese that melts well, like cheddar or Monterey Jack.
Feel free to add other chopped vegetables to the mix, such as bell peppers, mushrooms, or spinach.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through.
Conclusion:

This Cabbage and Egg Breakfast Tortilla is a testament to the fact that vegetarian meals can be incredibly flavorful and satisfying. So ditch the limitations and embrace the delicious possibilities of this veggie-packed breakfast recipe!