Egg Ole



Ethnicity
Spanish, Mexican, Lebanese, Italian, French

Type of Meal
Teatime, Party, Dinner, Brunch

Type of Dish
Snacks

Main Ingredients
Eggs, Vegetable Spray, Tortillas

  Ingredients   Method
Vegetable Spray
1 each, medium onion, and red pepper, chopped
8 eggs
4 flour tortillas (15 cm/6-inches)
To Taste  salt and pepper
125 mL (1/2 cup) Tex Mex or Cheddar shredded cheese, divided
125 mL (1/2 cup) salsa, divided
Optional Fat-free sour cream


  1. Spray a 25 cm (10-inch) non-stick skillet with vegetable spray.

  2. Place skillet over medium heat and sauté onion and pepper until soft.

  3. Whisk together eggs, salt and pepper.

  4. Pour into skillet with vegetables and immediately lower heat to medium-low.

  5. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.

  6. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist.

  7. Place 125 mL (1/2 cup) of egg mixture on each tortilla.

  8. Garnish each with 30 mL (2 tbsp) shredded cheese and 30 mL (2 tbsp) salsa.

  9. Serve with sour cream, if desired.

Makes: 4 servings.
Preparation: 10 minutes
Cooking: 10 minutes.

 


Eggs are versatile. They can be used in a variety of ways and are an essential part of cooking and baking. They can bind ingredients, as in meatloaf or croquettes. They can also leaven baked high-rises such as soufflés and sponge cakes. Their thickening ability is seen in custards and sauces. They emulsify mayonnaise, salad dressings and hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups and coffee. In boiled candies and frostings, they delay crystallization. As a finishing touch, they can be hard-cooked and used as a garnish. Their versatility makes eggs an "anytime of day" food - morning, noon or night!