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    You are in: Home / Recipes / Eggadilla Recipe
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    Eggadilla. Photo by Starrynews

    1/1 Photo of Eggadilla

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    2 mins

    8 mins

    DuChick's Note:

    I haven't tried this yet, but wanted to save it. Taken from the Relish food magazine and created by Greg Johnson, a Seattle-based chef, he "came up with this recipe as a way to get eggs into a nice package". I'm thinking some crumbled bacon would be a tasty addtion!

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    Serves: 2



    Units: US | Metric


    1. 1
      Heat a nonstick saute pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. (Add salt and/or pepper to taste.).
    2. 2
      Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done, about 2 more minutes. Transfer to a plate and wipe out pan.
    3. 3
      Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese.
    4. 4
      Place cooked eggs over cheese. Top with remaining cheese and tortilla.
    5. 5
      Cook until bottom tortilla is a little brown and cheese starts to melt, about 1 to 2 minutes.
    6. 6
      Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board to cool one minute. Then slice into wedges.
    7. 7
      Serve with salsa and and diced avocado, if desired.

    Ratings & Reviews:

    • on March 18, 2012


      Yum, these are quick and easy and delicious! I made one minor change to corn tortillas due to dietary needs. I served with salsa. Thanks for sharing! PAC Spring '12

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggadilla

    Serving Size: 1 (150 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 297.4
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 8.2 g
    Cholesterol 215.6 mg
    Sodium 464.6 mg
    Total Carbohydrate 16.2 g
    Dietary Fiber 0.9 g
    Sugars 1.0 g
    Protein 17.6 g

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