Spray a non-stick frying pan with a light coating of vegetable oil spray or lightly brush with olive oil. Heat the pan until warm. Place the tortilla in the pan and cook until slightly crisp on the bottom side; flip the tortilla over and spread the tomato paste on top of the crisped side of the tortilla. On top of 1/2 of the tortilla, layer the tomato slices, basil leaves, and avocado slices.
Fold the other 1/2 of the tortilla over the top of the ingredients. Allow to heat in the pan for another few minutes or just until the bottom of the tortilla gets crisper. Remove from the frying pan to your serving plate.
Serve with a few slices of fresh peach and you have a lovely, healthy summer breakfast.
Makes 1 serving.
* This is a tomato paste that comes in a squeezable tube that is recloseable and then refrigerated. They can be found in most large grocery stores. It is so much easier than having to open a can of tomato paste and then trying to figure out what to do with the rest of it.
Tomato, Basil, and Avocado Tortilla Sandwich Recipe https://whatscookingamerica.net/karencalanchini/tomatobasilavocadotortilla.htm