1. Over medium heat, warm a 6-inch skillet.
2. In a small measuring cup, scramble 1 Eggland’s Best Egg.
3. Add 1 teaspoon of oil to the skillet, pour in the egg, and swirl so it covers the bottom of the pan.
4. Sprinkle on 2 tablespoons of cheese and optional mix-ins.
5. Let the egg cook for about 30 seconds, or until the bottom is cooked, but the top is still a little wet.
6. Press 1 tortilla right on top of the wet egg, and cook for another 30 seconds (the egg + tortilla will stick together.)
7. Using a spatula, flip the egg + tortilla over, and cook for another 30 seconds, until the egg is fully cooked.
8. Remove from pan, let cool slightly, and then roll it.
9. Repeat for the remaining eggs and tortillas.
10. Eat immediately or store covered in the fridge for up to 4 days.

Make extras to keep in the freezer for up to 3 months.