Hearty Tortilla Wrap with Bacon and Egg

First, cut the breakfast bacon into small cubes and finely chop the onion. Also, finely chop the parsley and prepare the Gouda.

In a pan (ideally 24 cm in diameter, suitable for the tortilla), fry the bacon over medium heat for about 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 is the size of the tortilla. Let it set for about 10–20 seconds, then place the tortilla on top and press lightly so it adheres to the eggs. After another 10 seconds, carefully flip the tortilla so the egg side is facing up. Sprinkle with grated Gouda. Once the cheese is melted, tightly roll up the wrap and serve warm.