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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Rise and shine to the appetizing aroma of this Mexican-inspired breakfast. Great served with fresh fruit and strong coffee. Quick & Easy Comfort Cooking. Ingredients:
1/ cup seeded, chopped tomato |
1 4 1/4 oz. can chopped green chile peppers, drained |
2 tbs. finely chopped celery |
1 tbs. finely chopped onion |
1 tsp. white wine vinegar |
1/2 tsp. sugar |
1/8 tsp. dried rosemary, crushed |
6 eggs |
1/4 tsp. salt |
dash ground black pepper |
1 tbs. butter or margarine |
4 6- to 7-inch corn or flour tortillas |
Directions:
1. In a small bowl stir together tomato, chile peppers, celery, onion, vinegar, sugar, and rosemary; set aside.
2. In a medium mixing bowl beat together eggs, salt and pepper with wire whisk. Stir in tomato mixture.
3. In a large skillet melt butter over medium heat.
4. Pour egg mixture into skillet.
5. Cook without stirring until mixture begins to set on bottom and around edge.
6. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
7. Continue cooking and lifting for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist.
8. Remove from heat.
9. Meanwhile, heat tortillas according to package directions.
10. To serve, top each tortilla with some of the egg mixture.
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