Le bf had a bag of steel-cut oats and a small cast iron skillet in his carry-on. TSA double-scanned both. But they were cool with the tortillas.
Ratatouille and Egg Tacos
(adapted from le bf’s ratatouille)
4 corn tortillas
shredded cheese (I used French emmental)
one cup of ratatouille, heated
salt + pepper
Heat a small pan over medium heat. Add a little butter and toast the tortillas for a couple of minutes on both sides, adding more butter as needed. Place two tortillas on each plate and sprinkle with cheese. Heat the ratatouille.
If you want to scramble the eggs, add them to the pan once the ratatouille is heated through.
For fried eggs, spoon the hot ratatouille on top of the cheesy tortillas. Wipe out the pan if necessary. Fry the eggs and place them on top of the tacos. Season with salt + pepper.