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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc UPDATE: We made this recipe for breakfast while camping this summer and it was just amazing. Ingredients:
1 tablespoon vegetable oil |
1 sweet red pepper, chopped |
8 eggs |
2 tablespoons 1% low-fat milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups cheddar cheese, shredded |
6 tortillas, whole wheat, flax (or your preferred kind) |
Directions:
1. In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
2. Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
3. Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.
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