Serves 6 / Prep tip: These are ideally cooked in a “tawa,” an Indian concave pan used to make chapatis. A large wok is second best, followed by a nonstick pan roughly the diameter of the tortillas.

4 ounces baby spinach leaves, coarsely chopped

1 bunch scallions (2.5 ounces), thinly sliced

1 ½ cups grated pepper jack cheese (or cheddar, Gruyère, Jarlsberg, or Gouda)

3 eggs

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 ½-2 tablespoons clarified butter (ghee) or olive oil

4 9-inch (or eight 6-inch) whole-wheat tortillas

1. Combine spinach, scallions, and cheese in a large bowl. In a separate bowl, beat eggs with salt and pepper. Heat a concave pan, such as a large wok, on medium-low and add about 1 teaspoon clarified butter. Swirl to coat evenly. Place one tortilla in pan and mound half of spinach mixture in the middle. Make an indentation in the center of the mound and pour half of egg mixture into it. Immediately place another tortilla on top and press down, first in center, then all around the edge. The goal is to form a seal by forcing some of the egg to the outer edge, where the heat will cook it and join the two tortillas. Turn heat to low and cook for a minute or two, until edges are sealed and bottom is golden.

2. Top tortilla with about 1 teaspoon clarified butter and flip. Cook other side a minute or two, until lightly browned. Slide onto a cutting board. Repeat with remaining ingredients. Cut into wedges and serve warm.

PER SERVING: 360 cal, 46% fat cal, 18g fat, 8g sat fat, 139mg chol, 15g protein, 32g carb, 3g fiber, 564mg sodium