(Norwegian for “Breakfast fold”) When I first made “Frukost Brett” I was just experimenting in the kitchen around dinner time. It was dinner time and I was in the mood for breakfast. Weird eh.. But anyway this turned out very well, a unique blend of breakfast flavors, a mild spicy twist in a crisp flaky tortilla. Here’s how I made it.
-Serves about 1-2 people.
-Bacon. About 4 slices.(thick or regular cut bacon will do.)
-1 large sized flour tortilla (the tortilla I used was 10inches across)
-½ small sized seedless minced Jalapeno Peppers
-¼ cup of asiago cheese (shredded)
-¼ cup of pepper jack cheese (shredded)
-¼ cup of sharp cheddar cheese (shredded)
-1 medium eggs
Tips •I find cooking bacon more enjoyable when cooked in the oven because it has the ability to cook crispy but not too crispy.
1.Cook the bacon to the directions on the package. (see tips above) then remove from heat and set aside onto paper towel to drain.
2.In a medium bowl whisk together 1 medium egg, a pinch of salt, a pinch of black pepper, the minced jalapeno, and oregano. Whisk until well blended.
3.In a skillet add a 2 table spoon of olive oil to coat the skillet, then move to stove to a medium heat.
4.Fry the egg mixture until cooked. Then Remove from heat. (It should start to resemble scrambled eggs)
5.On a cookie sheet lined with foil brush with about 2-3 table spoons of olive oil.
6.Take your flour tortilla and lay it on the cookie sheet.
7.The bacon that you set aside cut into manageable pieces.
8.layer the bacon onto one half of the tortilla. (remember you want to fold it over.)
9.layer asiago, chedder, & pepper jack cheese onto the bacon.
10.Layer egg mixture onto the cheese.
11.Fold tortilla over (you may want to use tooth picks to hold it all in place)
12.Bake in 350 degree oven for 7-15 minutes or until cheese has melted and the tortilla begins to cook to a golden puffy texture. Then remove from oven.