Scrambled egg tortillas
Serve this tasty dish as a first course, or for breakfast, lunch or a midnight snack.
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INGREDIENTS:
2 flour tortillas
1/2 a mild onion, peeled and finely chopped
1 tablespoon olive oil
2 small green tomatoes, or tomatillos, chopped
2 yellow tomatoes, seeded and chopped
2 red tomatoes, seeded and chopped
1 green chilli, seeded and sliced
pinch of salt
2 tablespoons grated Bramley apple, or jicama
2 tablespoons chopped fresh coriander, or basil
100 g/4 oz cooked left-over chicken, ham, salmon, smoked haddock, or other fish
2 or 3 large free-range eggs, lightly beaten
2 tablespoons cream cheese (optional)
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PREPARATION:
1. Wrap the tortillas in foil, and warm in the oven.
2. Fry the onion until soft, and then stir in the tomatoes and chilli, and cook until soft. Add salt, and a little more chilli powder, if you like. Then stir in the apple and herbs. Remove 2 tablespoons of the mixture, and put to one side to be served as a salsa with the tortilla.
3. Stir in the meat, or fish, and then the eggs, and stir until just set. Spread the tortillas with cream cheese, if using it, and spoon on the egg mixture. Roll up, and serve on heated plates with the salsa, and, if you like, a little crisp fruit salad, sprinkled with lime juice. Plain red tomatoes can be used in place of the green and yellow ones.
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PREP/COOK
INFORMATION:
Prep time:
10 minutes
Cook time:
15 minutes
Serves: 2
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Source: Frances Bissell
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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