Sunday, 8 June 2014

Scrambled egg tortillas

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
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.

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