Lunch is an ideal time to make these crispy egg-and-cheese bundles. The large flax or whole wheat tortillas offer extra nutrition.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2004
Ingredients
Method
In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes.
Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes.
Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 632 mg
- Protein 20 g
- Calories 357.0
- Total fat 19 g
- Cholesterol 278 mg
- Saturated fat 8 g
- Total carbohydrate 35 g
%RDI
- Iron 16.0
- Folate 25.0
- Calcium 24.0
- Vitamin A 26.0
- Vitamin C 55.0
