Bacon & Cheddar Tortilla Egg Roll with Chives

Directions

1. Cook the bacon in a nonstick skillet over medium‑high heat until crisp, then transfer to a paper towel–lined plate and reserve the fat in a small bowl.
2. Grate the cheddar and set aside.
3. Chop the chives into small pieces and keep them handy.
4. In a small bowl, beat the eggs with salt and pepper until blended.
5. Return the skillet to medium heat and leave about 1/2 teaspoon of the bacon fat in the pan.
6. Chop the cooked bacon into rough pieces and set aside.
7. Pour half of the eggs into the skillet and swirl to form a thin omelet the size of a tortilla; cook about 30 seconds without stirring, then lay a tortilla on top and press gently.
8. When the egg is mostly set, sprinkle with half the cheese, chives, and bacon; cook 30–60 seconds more, then roll the tortilla tightly and wrap in foil to keep warm. Repeat with the remaining eggs, tortilla, cheese, chives, and bacon.
9. Slice each roll in half and arrange on plates for serving.