Cheese And Egg Roll Recipe

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy.

Scramble gently

Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until melted and foam subsides. Pour in the egg mixture. Allow eggs to sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, pushing cooked edges toward the center. Continue folding and stirring until eggs are mostly set but still glossy and slightly moist (about 2–3 minutes). Remove pan from heat — residual heat will finish them.

Assemble on tortillas

Lay the 2 large flour tortillas flat on a clean surface. Divide the scrambled eggs evenly between the tortillas, placing them in a line down the center of each tortilla about 1–1.5 inches wide. Sprinkle about 1.5 ounces (half of the 3 oz) shredded cheddar cheese on each portion of eggs. If using, scatter 1 teaspoon thinly sliced chives over the cheese.

Roll tightly

Fold the short sides of each tortilla over the filling, then roll from one long side to the other, keeping filling snug to form a tight cylinder. Tuck in edges as you roll to keep contents from spilling.

Seal and crisp

Heat a large skillet over medium heat. Add 1 teaspoon vegetable oil and 1 teaspoon butter and swirl to coat. Place rolls seam-side down in the skillet. Cook 1.5–2 minutes without moving, until the seam seals and the underside is golden brown.

Brown all sides

Turn the rolls and brown each exposed side, rotating so all sides are golden and the cheese inside melts, about 1–1.5 minutes per side. Press gently with a spatula for even contact.

Rest and slice

Transfer the rolls to a cutting board and let rest 1 minute to set. Slice each roll in half on the diagonal for easier eating.

Serve warm with optional hot sauce or salsa (about 2 teaspoons each) on the side. Adjust salt and pepper to taste if needed.