Australian · 30 min · serves 4

Vegemite Breakfast Foldover

Kept by The Bhook kitchen

Ingredients

• 4 large flour tortillas
• 4 large eggs
• 40 g butter
• 1 tsp vegemite
• 120 g grated tasty cheese
• 1 ripe avocado
• 1 small tomato
• black pepper

Method

1. Whisk the eggs in a bowl until the yellow and white are combined and a little frothy.
2. Melt half the butter in a nonstick frying pan over medium heat. Add the eggs and cook, stirring gently until just set but still a bit glossy. About 2 to 3 min. Tip the scrambled eggs into a bowl.
3. Wipe the pan clean, lower the heat, and spread some butter on each tortilla. Lay a tortilla butter-side-down in the pan.
4. Spread 1/4 tsp vegemite over half the tortilla. Pile a quarter of the eggs on top, add some grated cheese, and fold the other half of the tortilla over to cover.
5. Cook for 2 to 3 min, pressing down gently, until the underside is golden. Flip and cook the other side for another 1 to 2 min. The cheese should be melted.
6. Remove the foldover to a plate. Slice avocado and tomato, sprinkle with black pepper, and serve on the side.

People overdo the Vegemite. A thin scraping is plenty for the right salty bite.