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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is from the Spring 2003 edition of Eating Well. Serve with Black Bean and Tomato Salsa. (I'll post that one too) Ingredients:
6 10-inch flour tortillas |
8 large eggs |
1/4 teaspoon salt, to taste |
1/4 teaspoon ground pepper |
2 teaspoons extra virgin olive oil |
1 (4 1/2 ounce) can chopped green chilies |
1 cup grated monterey jack pepper cheese (or cheddar) |
1/2 cup reduced-fat sour cream |
Directions:
1. Heat tortillas.
2. This can be done by stacking them in 3s or 4s, wrapped tightly in foil and placing them in a 300 degree oven for 5- 10 minutes.
3. Whisk together eggs, salt and pepper in a medium bowl.
4. Heat oil in a nonstick pan over medium-low heat.
5. Add chiles to the pan and cook for one minute.
6. Add eggs and cook, stirring slowly with a wooden spoon or heat resistant spatula, about 3 to 5 minutes.
7. Divide eggs evenly on the tortillas.
8. Sprinkle each with about 2 tablespoons cheese, and roll up.
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