Savory Eggs on Tortillas
Recipe courtesy of the American Egg Board.
Non-stick cooking spray
1 cup leeks or green onions (with tops), sliced
1/2 cup reduced-fat pepperoni, chopped
2 tablespoons water
6 large eggs
1/3 cup nonfat or low-fat milk
2 tablespoons freshly grated Parmesan cheese
4 (7-inch) flour tortillas
Salsa, warmed (optional)
Additional grated Parmesan cheese (optional)
Oranges, thinly sliced (optional)
Avocado, thinly sliced (optional)
Red bell pepper rings (optional)
- Spray a 10-inch nonstick omelet pan or skillet with cooking spray and warm over medium heat. Add leek or onions, pepperoni and water. Cook until leek is tender but not browned.
- In medium bowl, beat together eggs, milk and 2 tablespoons cheese until well blended. Pour into skillet over leek.
- As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. (Do not stir constantly.)
- Arrange egg mixture on half of tortilla. Serve and garnish with fresh orange slices, sweet pepper rings, and avocado, if desired.
Makes 4 servings.
Recipe and photograph courtesy of the American Egg Board.