The key to this dish lies in selecting the right ingredients—fresh, vibrant, and full of flavor. I always reach for farm-fresh eggs and a good-quality cheese, as they really elevate the dish. When I lived in England, I’d often rely on whatever was seasonal from the garden or local market, and that’s a habit I’ve kept here in San Diego. Using a simple flour tortilla keeps things light and crispy, while offering a sturdy base that holds all those wonderful fillings together.

• 4 large eggs
• 1 cup whole milk or half-and-half (for a richer texture)
• 4 medium flour tortillas (8-inch size works well)
• 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup chopped spinach or kale
• 1/4 cup finely chopped onion
• 1/2 cup cooked and crumbled bacon or sausage (optional)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried oregano or Italian seasoning

Substitution suggestions: Swap flour tortillas for corn tortillas for a gluten-free twist, or use a dairy-free milk and cheese alternative to suit dietary needs.