Eggs In Tortilla Flowers Recipe
What is chocolate in comparison to this Eggs In Tortilla Flowers recipe, when it comes to enhancing your mood? The Mexican Eggs In Tortilla Flowers is enticing as a Main Dish for meals. Do try out this Eggs In Tortilla Flowers recipe. I am eager to know if you like it.
Ingredients
Nonstick cooking spray
4 corn tortillas, 6 inches in diameter
2 teaspoons canola or vegetable oil
6 large eggs
4 large egg whites
2 tablespoons water
1/4 teaspoon black pepper, or to taste
1 large sweet red pepper, cored, seeded, and finely chopped `
4 ounces reduced-sodium ham, finely cubed
2 green onions, including tops, sliced
Mild salsa (optional topping)
Directions
Preheat the oven to 325° F.
Invert 4 small custard cups or ovenproof glasses on a baking sheet and coat the bottoms with nonstick cooking spray.
Brush each tortilla with 1/4 teaspoon oil, then cut 8 evenly spaced 2-inch-deep slits around the edge.
Center each tortilla, oiled side up, on top of a cup, letting the cut edges drape down the sides.
Bake for 20 minutes or until crisp.
After the tortillas have baked for 10 minutes, start the eggs.
In a medium-size bowl, beat together the eggs, egg whites, water, and black pepper.
Heat the remaining oil in a 10-inch nonstick skillet over moderately low heat.
Add the red pepper, ham, and green onions.
Coverand cookfor 6 minutes or until softened.
Add the egg mixture and cook, uncovered, 3 minutes more, scrambling the eggs lightly, until they are just set.
Remove the tortillas from the custard cups and invert them on 4 individual serving plates.
They will have formed a shallow flowerlike cup.
Fill each tortilla flower with the egg mixture
Invert 4 small custard cups or ovenproof glasses on a baking sheet and coat the bottoms with nonstick cooking spray.
Brush each tortilla with 1/4 teaspoon oil, then cut 8 evenly spaced 2-inch-deep slits around the edge.
Center each tortilla, oiled side up, on top of a cup, letting the cut edges drape down the sides.
Bake for 20 minutes or until crisp.
After the tortillas have baked for 10 minutes, start the eggs.
In a medium-size bowl, beat together the eggs, egg whites, water, and black pepper.
Heat the remaining oil in a 10-inch nonstick skillet over moderately low heat.
Add the red pepper, ham, and green onions.
Coverand cookfor 6 minutes or until softened.
Add the egg mixture and cook, uncovered, 3 minutes more, scrambling the eggs lightly, until they are just set.
Remove the tortillas from the custard cups and invert them on 4 individual serving plates.
They will have formed a shallow flowerlike cup.
Fill each tortilla flower with the egg mixture
