Vegetable and Cheese Tortilla

Step 1

In a large bowl, whisk the 6 eggs with the 0.5 tsp salt until frothy, about 1 minute.

Step 2

Heat the 2 tbsp olive oil in a 9-inch nonstick skillet over medium. Add the 2 cups spinach and cook until wilted, about 2 minutes.

Step 3

Dice the 1 medium tomato and add to the skillet, cooking for 1 minute until slightly softened.

Step 4

Pour the beaten eggs over the vegetables, then sprinkle the 1 cup cheese evenly on top. Cook without stirring until the edges set, about 5 minutes.

Step 5

Place a plate over the skillet and carefully flip the tortilla onto it, then slide back to cook the other side until golden and firm, about 3 minutes.

Step 6

Slice the 4 radishes thinly and cut the 1 lime into wedges. Serve the tortilla warm with radishes and lime on the side.