I heat up two pans over medium heat, one a 10 inch stainless steel skillet large enough to fit a fajita-size tortilla, which in my case happened to be organic sprouted wheat, but really could be anything. The other is a 9 1/2 inch nonstick crepe pan that I picked up at Crate and Barrel ages ago, and which I believe has never met a crepe—but it’s my favorite to cook eggs with, due to its large, flat, non-stick surface. I lubricate the pan with a small pat of butter because even Teflon could use a little help. Meanwhile I beat a single egg in a bowl with some salt (currently Angelo Garo’s seasoned Omnivore Salt) and a few healthy twists of the pepper mill. As it happens, our stove is not perfectly level, so liquids have a slight tendency to roll towards the back of the pan—but I use this to my advantage, as a single beaten egg, without any additional liquid, isn’t enough to cover the entire surface area. So as I pour it in a line across the pan’s equator, it predictably flows towards the back edge, creating a perfect half-circle. Once the egg begins to set, which happens very quickly, I turn the burner to low and position the pan so that the least cooked area is directly over the gas. Meanwhile I flip the tortilla over in the other pan and grate some good melting cheese on top. If I had some ham or prosciutto on hand, I’d add a slice of that here as well, but this morning I did not. Once the egg has cooked just enough to hold together, but still creamy on top, I slide it onto the tortilla, and when I’m ready, I slide the entire tortilla-plus-egg onto a plate. I dress it up with a small bunch of peppery arugula, a drizzle of olive oil, and a sprinkle of salt. I fold the non-egg third of the tortilla over the egg and arugula, and I fold both sides in towards the center, creating a secure pocket to ensure that none of the creamy, oily, peppery goodness drips down my fingers and onto the plate.