Carrot And Chive Eggs

• 1 medium-sized egg
• 1 handful shredded or sliced carrot
• 1 pinch fresh rosemary
• 2 pinches fresh chopped chives
• 1 dash crumbled feta (optional)
• 1 whole wheat tortilla

1. Break your egg into a small skillet on the stove, and spread it around a little bit with a spatula. Take up your handful of carrot and drop it generously throughout the egg, trying to keep it all to one layer.
2. Add the rosemary, sprinkled in the carrot-less spaces, then fill in the remainder with chopped chives (if you prefer, just take a nice long stem of chive and tear and drop it in as you go). If you are feeling especially gourmet, sprinkle in a little feta.
3. Now turn up the heat! About medium-high. Watch the edges of the egg until they start to curl slightly and firm, maybe brown a bit. Then flip it over, turn down the heat to low, and let the carrots toast a little.
4. Then, having the tortilla ready, turn off the heat and take the skillet off, turning it upside down over your tortilla. Ta-da!

egg, handful, rosemary, chives, feta, whole wheat tortilla

Taken from food52.com/recipes/36926-carrot-and-chive-eggs (may not work)