| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
Mexican |
Eggs, Main dishes, Mexican, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
md |
Onion |
| 1 |
|
Jalapeno pepper — seeded |
| 1/2 |
|
Sweet red pepper — seeded |
| 5 |
tb |
Olive oil |
| 6 |
|
Eggs — separated |
| 2 |
tb |
Milk |
| 1 |
tb |
Chili powder |
| 4 |
|
Flour tortillas |
| 1 |
lg |
Tomato — chopped |
| 4 |
oz |
Monterey jack cheese — |
|
|
Shredded |
|
|
Picante sauce — to taste |
|
|
Salt and pepper |
INSTRUCTIONS
Chop onions and peppers and saute in two tablespoons olive oil until limp.
Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir
in cooked onions and peppers. Beat egg whites separately until stiff. Fold
into egg yolk mixture. Heat remaining olive oil in large, oven-safe
skillet. Spread egg mixture in skillet and cook until eggs are set on
bottom. Place pan under broiler until top is brown. Heat tortillas. To
serve, divide egg mixture into four parts. Place a piece of egg in center
of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold
tortilla over egg.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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