Hearty Tortilla Wrap with Bacon and Egg

First, dice the bacon into small cubes and finely chop the onion. Finely chop the parsley and coarsely grate the Edam cheese.

In a pan that is about the size of the tortilla (approx. 20 cm), fry the bacon over medium heat for 1–2 minutes. Once the fat renders, add the onion and sauté for another 2–3 minutes until translucent. Meanwhile, whisk the eggs in a cup with the parsley, salt, and pepper.

Pour the whisked eggs over the bacon-onion mixture so that the mixture reaches the size of the tortilla. Let the eggs set for approx. 10–20 seconds, then place the tortilla on top and press lightly so that it adheres to the eggs. After another 10 seconds, carefully flip the tortilla so that the egg side is facing up. Distribute the grated cheese evenly over it. Once the cheese has melted, tightly roll up the wrap and serve warm.