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Tex-Mex Eggs
Servings : 1
Ingredients:
1 scallion
1 flour tortilla (about 8 inches in diameter)
2 large eggs
2 tablespoons milk or low fat milk (1%)
pinch of salt
pinch of pepper
1 teaspoon butter or margarine
1/4 cup shredded cheddar cheese
1 tablespoon mild salsa
Method:
1. Preheat the oven to 350oF.
2. Rinse the scallion with running cold water. Pat it dry. place the scallion on the cutting board. with the paring knife, cut off the roots and trim off the dark green ends. Discard the roots and ends. cut the scallion crosswise into thin slices. Set the slices aside.
3. Place the aluminum foil on the cutting board. Place the tortilla on the foil. Fold the foil up and over the tortilla. Fold the edges of the foil over a few times to seal the packet.
4. Using the pot holders, place the packet in the oven. Set the timer and bake the tortilla for 5 minutes.
5. While the tortilla is heating, crack the eggs into the small bowl; discard the shells. Pour the cracked eggs, milk, salt, and pepper into the mixing bowl. Add the scallion. With the fork, beat the egg mixture until it is well combined.
6. When the timer for the tortilla goes off, use the pot holders to remosve the foil packet carefully from the oven. Place it on the cutting board. Turn off the oven.
7. Melt the butter in the skillet on the stove over a medium heat. pour the egg mixture into the skillet.
8. Holding the handle of the skillet with a pot holder, lift the cooked portion of the egg mixture with the wooden spoon as it begins to set, or cook, along the edges of the skillet. Move the cooked eggs toward the center; this will allow the uncooked eggs to run underneath. Repeat this step until all the eggs are set but still moist. While the eggs are cooking sprinkle the cheddar cheese on top. When the eggs are cooked, turn off the heat. Holding the handle of the skillet with a pot holder, place the skillet on the trivet.
9. Using a pot holder and the tongs, remove the foil from the fortilla dn discard it. Still using the tongs, place the tortilla on a plate.
10. Holding the handle of the skillet with a pot holder, spoon the eggs down the center of the tortilla. Spoon the salsa on top of the eggs. Fold the bottom edge of the tortilla up over the eggs about 1 inch. Fold the left and right sides of the tortillas over the eggs ot cover the filling. |