Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Eggs Sonoma




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1/3 cup seeded, chopped tomato
1 4-1/2-ounce can chopped green chili peppers, drained
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
1 teaspoon white wine vinegar
1/2 teaspoon sugar
1/8 teaspoon dried rosemary, crushed
6 eggs
1/4 teaspoon salt
Dash pepper
1 tablespoon margarine or butter
4 6- to 7-inch corn or flour tortillas


Recipe



1. In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture.
2. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, life and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat.
3. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture. Makes 4 servings.