Breakfast Tortilla Recipe
Summary
Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| Sour cream | 1 Tablespoon | |
| White wine | 2 Tablespoon | |
| Hot-Pepper Sauce- a dash | ||
| Garlic powder | 1/4 Teaspoon | |
| Salt | 1 Dash | |
| Eggs | 4 Large | |
| Onion- 1 green, sliced | ||
| Cilantro | 4 Tablespoon, chopped | |
| Green or Red Bell Pepper- 2 tablespoons, chopped | ||
| Tomato slice | 1 , chopped | |
| Swiss or Sharp Cheddar Cheese- 3 ounces, cut in strips | ||
| Mushroom | 1 Large, finley sliced | |
| Black California Olives- 6 ripe, sliced | ||
| Corn Chips- handful, crushed | ||
Directions
MAKING
1) In a bowl, mix together with fork sour cream, wine, hot sauce, garlic powder, and salt.
2) Stir in the eggs and beat until well belnded.
3) Stir in green onion, cilantro, bell pepper, and tomato until well mixed.
4) In a non-stick pan, heat little oil until the pan is very hot and reduce the heat.
5) Stream in the egg mixture.
FINALIZING
6) Place the cheese, mushroom, black olives, and corn chips over the top of tortilla.
7) Put the lid over the pan and allow to cook slowly for about 30 minutes until light and fluffy.
SERVING
8) The tortilla is ready when the dish no longer bubbles and, yet, is still moist on top.
1) In a bowl, mix together with fork sour cream, wine, hot sauce, garlic powder, and salt.
2) Stir in the eggs and beat until well belnded.
3) Stir in green onion, cilantro, bell pepper, and tomato until well mixed.
4) In a non-stick pan, heat little oil until the pan is very hot and reduce the heat.
5) Stream in the egg mixture.
FINALIZING
6) Place the cheese, mushroom, black olives, and corn chips over the top of tortilla.
7) Put the lid over the pan and allow to cook slowly for about 30 minutes until light and fluffy.
SERVING
8) The tortilla is ready when the dish no longer bubbles and, yet, is still moist on top.
Chef
