Ingredients
Serves 2–3
1 large flour tortilla, 10–12 inch, burrito size
4–5 large eggs
1 can tuna, 5 oz, drained
1/3 cup shredded cheddar or mozzarella
2 tbsp diced red onion
Salt and black pepper to taste
1/2 tsp dried herbs, like oregano or Italian seasoning
Cooking spray
Parchment paper liner
Easy Step-by-Step
Line it: Place a parchment liner in your air fryer basket. Spray it lightly. Lay the tortilla flat inside.
Add eggs: Crack eggs directly onto the tortilla. Use a fork to gently break yolks and swirl the eggs so they cover the surface. Don’t overscramble.
Load toppings: Sprinkle drained tuna, red onion, cheese, salt, pepper, and herbs evenly over the eggs.
Air fry: Cook at 330°F for 10–12 minutes until the eggs are set, cheese is melted, and edges are golden brown. Center should not jiggle.
Lift & slice: Let it sit 2 minutes. Use the parchment to lift it out. Slice into wedges like a pizza.
Pro Tips to Level It Up
Parchment is non-negotiable: The egg will leak through the basket without it. Use a liner with slightly raised edges.
Don’t overdo the eggs: 4–5 eggs is the max for one tortilla or it won’t set. More eggs = soggy middle.
Tuna swap: Not a tuna fan? Use cooked bacon, diced ham, or shredded chicken. Even leftover taco meat works.
Crispier base: Pre-toast the tortilla alone for 2 minutes at 350°F before adding eggs. Ultra crunchy crust.
Cheese shield: Sprinkle a little cheese before the eggs too. It helps seal the tortilla so egg doesn’t soak through.
Meal prep: Make it, let it cool, slice it up. Reheats in the air fryer at 320°F for 3 minutes and stays crispy.