Total Time
7mins
Prep 2 mins
Cook 5 mins

for beverage tag may 08

Ingredients Nutrition

Directions

  1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add Tabasco if desired, and season to taste.
  2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.
  3. Lightly whisk the eggs with the cream and remaining coriander. Season. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.

Reviews

(1)
Most Helpful

I made this for a late breakfast for myself and my DH this morning, we both really enjoyed it. The salsa was really fresh and went well with the eggs. I added some pepperjack cheese and served it with a little of the extra salsa. Delicious! Made for Aussie Swap :)

~Leslie~ November 20, 2008

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