Crispy Baked Tortilla with Eggs and Avocado

Whisk the eggs in a bowl with a tablespoon of milk, salt and pepper.

Heat a little fat in a pan. Add the bell pepper and ham (if using). Sauté for 3–4 minutes until the pepper softens and the ham is browned.

Reduce the heat and pour the eggs into the pan. Stir slowly with a wooden spoon to get soft scrambled eggs. When the eggs are almost cooked (still a little moist, not dry!), remove them from the heat. The residual heat will continue cooking them.

Warm the tortillas for 10–15 seconds in the microwave or in a dry pan. This is key! A warm tortilla is pliable and won't crack while wrapping.

Spread a tablespoon of Greek yogurt (mixed with hot sauce, if desired) in the center of each tortilla. Top with the scrambled eggs and vegetables, add avocado slices and sprinkle with cheese.

Wrapping: First fold the sides of the tortilla inward (over the filling), then fold the bottom over the filling and roll tightly into a roll ("burrito").

Wipe the pan clean and reheat it over medium heat with a little butter. Place the burrito in the pan seam-side down. Cook for 1–2 minutes until the seam seals and browns. Flip and fry on the other side as well until crispy.