Serves 4
4 (60 g) flour tortillas
3 green shallots, finely sliced
1 teaspoon chopped red chile
5 eggs
2 tablespoons skim milk
60 g low-fat cheese
2 tablespoons fresh coriander leaves, chopped
3 green shallots, finely sliced
1 teaspoon chopped red chile
5 eggs
2 tablespoons skim milk
60 g low-fat cheese
2 tablespoons fresh coriander leaves, chopped
Warm the tortillas following the packet instructions.
Lightly spray a non-stick saucepan with olive oil.
Add the shallots and chili.
Cook, stirring, over a medium heat for 2 minutes or until softened.
Lightly beat the eggs with the milk and season to taste.
Add to the pan.
Stir over medium-low heat for 3 minutes or until just set.
Place the warmed tortillas on serving plates.
Top with the egg mixture and sprinkle with the cheese and coriander.
Roll up to serve.
Lightly spray a non-stick saucepan with olive oil.
Add the shallots and chili.
Cook, stirring, over a medium heat for 2 minutes or until softened.
Lightly beat the eggs with the milk and season to taste.
Add to the pan.
Stir over medium-low heat for 3 minutes or until just set.
Place the warmed tortillas on serving plates.
Top with the egg mixture and sprinkle with the cheese and coriander.
Roll up to serve.
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