Alexandra Breckenridge is flexing her culinary skills on her Cookstagram account, and we’re taking all the notes.

With Netflix’s Virgin River on pause due to the actors’ strike, the 41-year-old star has been spending her free time

posting tutorials for a variety of dishes and snacks, from breakfast burritos to filet mignon. And now,

she’s walking fans through how to make her tasty fried egg and cheese tortilla salad, which also happens to be grain-free.
In the video posted to her account on September 27, which is set to James Quinn’s “A Gentle Sunlight,” Breckenridge starts off by preparing her egg and cheese tortilla with a cast-iron skillet. In the caption, she wrote, “I love me a cast-iron pan.” Every time we’ve tried to use nonstick pans, even if they claim to be non-toxic, I feel like bits and pieces eventually end up in food and that’s just gross. As far as lightweight cast irons, I might try a new company that was advertised to me on Instagram. I can’t speak to it yet, but if it works out, I will pass it along.”

The actress then whipped up a colorful salad, complete with chopped avocados and tomatoes. To finish it off, she used the ginger carrot miso dressing recipe from Gwyneth Paltrow’s It’s All Good cookbook ($21).

Breckenridge’s creation is fairly easy to make, although the trick to nailing the tortilla, as she previously mentioned, is using the right pan. (Pro tip: If you’re using a brand-new cast-iron skillet, give your pan some time to develop a coating of fat before you cook your eggs, or it’ll definitely stick.)

Keep reading for the full recipe (best enjoyed with a few reruns of Virgin River, of course).

Ingredients

For the egg and cheese tortilla

1 tortilla wrap
2 eggs
1 slice of cheese of your choice
Optional: a dash of hot sauce
For the salad

2 handfuls of spinach or mixed greens
1 cucumber
1/2 of a yellow bell pepper
1/2 an avocado
A few grape tomatoes
Ginger carrot miso dressing (from Gwyneth Paltrow’s cookbook)
Optional: sesame seeds
Directions

Step 1: Using medium heat, fry your eggs in the pan. As it starts to cook, add a slice of cheese on top. Once the cheese is melted, add the tortilla.

Step 2: Let it cook for a few more seconds, then flip the tortilla over. Cook for roughly 15 seconds, then remove.

Step 3: Prepare your salad by slicing a small cucumber, half an avocado, a few grape tomatoes and the yellow bell pepper.

Step 4: Add your chopped ingredients to the greens and mix. (This is optional, but if desired, add some sesame seeds, salt and pepper to taste.)

Step 5: Drizzle your salad with ginger carrot miso dressing.

Step 6: (Optional): Slice your tortilla and add hot sauce.