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Egg Olé




Source of Recipe


Aunt Saunny

Prep Time: 10
Cook Time: 10
Servings: 4


Ingredients


Vegetable spray
1 each medium onion and red pepper, chopped 1
8 eggs 8
Salt and pepper, to taste
4 flour tortillas (6-inch/15 cm), warmed 4
1/2 cup shredded Tex Mex blend or Cheddar cheese, divided 125 mL
1/2 cup salsa, divided 125 mL
Sour cream (optional)

Directions

Spray 10-inch (25 cm) nonstick skillet with vegetable spray. Place skillet over medium heat and sauté 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) scrambled 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.


Suggestions & Tips

For a complete meal, serve with refried beans, a tossed salad and a wedge of cantaloupe.

Cooking over medium-low heat wil give you scrambled eggs that are fluffy, creamy and thick.