Eggs Olé

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
1 each, medium onion and red pepper, chopped
8 eggs
4 flour tortillas (6 inch /15 cm)
to taste salt and pepper
1/2 cup (125 mL) tex mex or cheddar shredded cheese, divided
1/2 cup (125 mL) salsa, divided
optional fat free sour cream
Nutritional Facts
Amount Per Serving
335 Calories
Fat
18g
Sugar
4g
Protein
19g
Fibre
2g
Carbohydrate
24g

Directions

Spray a 10 inch (25 cm) non stick skillet with vegetable spray. Place skillet over medium heat and saute onion and pepper until soft.

Whisk together eggs, salt and pepper. Pour into skillet with vegetables and immediately lower heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.

Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Place 1/2 cup (125 mL) of egg mixture on each tortilla. Garnish each with 2 tbsp (30 mL) shredded cheese and 2 tbsp (30 mL) salsa. Serve with sour cream, if desired.

Preparation: 10 minutes

Cooking: 10 minutes