Tortillas And Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 6 | Eggs | |
| 1/4 | c | Milk |
| 4 | Corn tortillas, torn into 1" | |
| pieces | ||
| 1/4 | c | Each vegetable and hot sauce |
| 1/3 | c | Cheese, grated chedder or |
| jack | ||
| Salt and pepper |
INSTRUCTIONS
In a medium bowl, whisk eggs and milk. Set aside. In a large skillet, fry tortilla pieces in hot oil until lightly brown, 1 to 2 minutes. Trun frequently to prevent pieces from sticking together. Add egg mixture and turn rapidly with spatula, scrambling with crispy tortilla pieces. When eggs are almost done, add cheese and hot sauce. Serve immediately. Nice with toast, muffins or warm flour tortillas. Serves 4. (From April issue of Consumers Powers Ruralite Magazine) Posted to Bakery-Shoppe Digest by Billy <bakerb@proaxis.com> on Apr 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1033
Calories From Fat: 290
Total Fat: 32.3g
Cholesterol: 1120.9mg
Sodium: 504.1mg
Potassium: 663.9mg
Carbohydrates: 139g
Fiber: 5.5g
Sugar: 55.1g
Protein: 45.6g