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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe, originally from a Canadian Living cookbook, is for 6 - but you could make just 1 or lots. These are a real treat for breakfast/brunch/lunch. Add some chopped ham if you wish; I've added snips of smoked salmon and it's divine. Ingredients:
6 small flour tortillas, room temperature (6-inch diameter tortillas work well) |
3/4 cup finely chopped red bell pepper |
1/4 cup finely sliced green onion |
2 tablespoons minced fresh parsley |
6 large eggs |
salt and pepper |
Directions:
1. Preheat oven to 375F degrees.
2. Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats.
3. Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
4. Divide veggie mixture between the 6 tortillas.
5. Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
6. Sprinkle with salt and pepper if you wish.
7. Place baking sheet in the oven and bake for 20 minutes.
8. Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
9. Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.
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