Heat ghee in skillet (I use cast iron for that extra crispy egg) on medium. Crack egg onto skillet so that you hear it sizzle, then turn the heat on low or off. Let cook for about 4-5 minutes, or until whites have cooked and edges are crispy.

Heat tortilla over open flame, turning every 5 seconds or so until soft.

Load tortilla with spinach, bell pepper, microgreens, fried egg, and avocado drizzled with olive oil and red pepper flakes, pink salt and ground pepper.