EGGS IN TORTILLAS
This recipe, originally from a Canadian Living cookbook, is for 6 -- but you could make just 1 or lots. These are a real treat for breakfast/brunch/lunch. Add some chopped ham if you wish; I've added snips of smoked salmon and it's divine.
Provided by Lennie
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F degrees.
- Spray 6 ramekins or custard cups with non-stick cooking spray (like Pam) and gently push a tortilla into each; you'll have to make some pleats.
- Reserve 6 teaspoons of the finely diced red pepper; combine remaining pepper with onions and parsley in a small bowl.
- Divide veggie mixture between the 6 tortillas.
- Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing egg on top of the veggies; repeat until all 6 tortillas are filled.
- Sprinkle with salt and pepper if you wish.
- Place baking sheet in the oven and bake for 20 minutes.
- Remove and sprinkle 1 tsp of the raw red pepper you saved on top of each egg; serve.
- Variation: sprinkle some shredded cheddar or mozzarella on top of eggs before baking.
Nutrition Facts : Calories 173.7, Fat 7.4, SaturatedFat 2.1, Cholesterol 211.5, Sodium 262.6, Carbohydrate 17.3, Fiber 1.4, Sugar 1.9, Protein 9.1
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