These crispy, egg filled breakfast egg-a-dillas are a simple versatile recipe perfect for breakfast, brunch, or an afternoon snack!
Heat a small skillet over medium heat. Once warm, melt a little vegan butter (about 1/2 Tablespoon) in the pan, swirl the pan to coat.
In a small bowl, whisk one egg with a pinch of salt and set aside.
Spread about 1 teaspoon of vegan butter on a 6-inch flour tortilla.
Pour the scrambled egg into the skillet and top with the buttered tortilla, butter side up.
Cook 1-2 minutes until the egg sticks to the tortilla.
Flip the egg over, tortilla side down, and fold in half.
Cook on each side of the tortilla until golden and crispy.
Remove from the skillet and serve.