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Preparation
Preheat oven to 325 degrees.
Wrap tortillas in aluminum foil and place in the oven for 5 to 10 minutes to warm.
In a large non-stick skillet, heat oil over medium heat.
Add 1/3 cup scallions and potatoes and saute 1 minute.
Add tomatoes and chilies and saute until heated through, about 2 minutes.
Season with salt and black pepper.
Push the vegetables away from the center of the skillet.
In a small bowl, beat eggs, egg whites and cayenne pepper together with a fork.
Pour the egg mixture into the center of the skillet and cook, stirring the egg mixture with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes.
Sprinkle cilantro over and stir the eggs and vegetables together.
Taste and adjust seasonings.
Divide the egg mixture among the warmed tortillas and roll each one into a log.
Top each one with a spoonful of salsa, a little cheese and some of the remaining chopped scallions.
Serve immediately.
Serves 4.
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Ingredients
4 Corn or flour tortillas
black pepper to taste
2 lg Eggs
2 lg Egg whites
pn Cayenne pepper
2 tb Fresh cilantro, chopped
1/2 c Tomato salsa
1/4 c Cheddar or Monterey Jack
cheese, low-fat (grated)
Salt and freshly ground
drained (1 can)
1 ts Vegetable oil
1/2 c Scallions, chopped
(4 to 6 scallions)
2 Red potaotes, cooked,
peeled, if desired, and
diced (1 1/2 cups)
1 Tomato, seeded and diced
4 oz Chopped green chilies,
(1 ounce)
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Love Making Tips - Main dishes | Breakfast Dishes [1] [2]
Posted by: n\a |
Rating: 0.00
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