Category : International Cuisine
Author : Guest
Hits : 2440
Date : 24/07/2003
2 low carb tortillas 1 tablespoon canola oil3 tablespoons chopped red pepper2 green onions, thinly sliced 1 tablespoon chopped jalapeño pepper 4 eggs, lightly beaten 1/2 teaspoon salt1/4 teaspoon cayenne pepper1/4 cup roasted red salsa
1. In a medium skillet over medium heat, toast tortillas 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs.2. Add oil, red pepper, green onions and jalapeño pepper to skillet. Cook 3 minutes until vegetables are softened. Pour in eggs; sprinkle with salt and cayenne pepper. Cook, stirring occasionally, until eggs reach desired consistency.3. Divide eggs on tortillas; gently roll up tortillas, transfer to a plate and top with salsa. Serve immediately.
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