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- 4 eggs
- 2 tablespoons of milk
- 1 teaspoon of salt and pepper * to taste
- 2 tablespoons chives, finely chopped
- 3 tablespoons of Gruyère cheese
- 1 teaspoon of butter
- 1 tablespoon grated cheese * to serve
Preheat a top grill.
Separate the eggs into two bowls.
Beat the yolks with the milk, salt, pepper, most of the chives and most of the cheese with an electric mixer.
Using an electric mixer, beat the egg whites in a separate bowl until smooth peaks form.
Melt butter in medium nonstick skillet, tilting to coat sides.
Quickly fold the egg whites into the yolk mixture and pour into the pan.
Cook for 2-3 minutes over low heat until a spatula can rise around the edges.
Spread remaining cheese on top and place under grill for about 2 minutes or until puffed, lightly browned, and done.
Slide on a hot plate and cut in two. Sprinkle with extra cheese and remaining chives.
- 1 pan grilled
- 2 bowl
- 1 whisk
- 1 electric mixer
- 1 frying pan
Parmesan cheese can substitute Gruyère cheese.
Green chive stems can replace chives.
Sometimes I pre-cook and add 2 thinly sliced bacon slices and add to the tortilla.
The top always looks good if it's decorated with ring-cut tomatoes spaced around the top, while it's still smooth and just before going under the grill.
Fluffy Cheese Tortilla