Ingredients Jump to Instructions ↓

  1. 1/2 Onion (medium)

  2. 1 Jalapeno pepper - seeded

  3. 1/2 Sweet red pepper - seeded

  4. 5 tablespoons 75ml Olive oil

  5. 6 Eggs - separated

  6. 2 tablespoons 30ml Milk

  7. 1 tablespoon 15ml Chile powder

  8. 4 Flour tortillas

  9. 1 Tomato - chopped (large)

  10. 4 oz 113g Monterey Jack cheese - shredded

  11. Picante sauce - to taste

  12. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Chop onions and peppers and saute in two tablespoons olive oil until limp. Beat egg yolks with milk, chile powder, and salt and pepper to taste. Stir in cooked onions and peppers. Beat egg whites separately until stiff. Fold into egg yolk mixture. Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown. Heat tortillas.

  2. To serve, divide egg mixture into four parts. Place a piece of egg in center of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.


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