- make this recipe
- user reviews (2)
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1/3
cup seeded, chopped tomato
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1
ounce can chopped green chili peppers, drained
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2
tablespoons finely chopped celery
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1
tablespoon finely chopped onion
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1
teaspoon white wine vinegar
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1/2
teaspoon sugar
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1/8
teaspoon dried rosemary, crushed
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6
eggs
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1/4
teaspoon salt
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Dash pepper
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1
tablespoon margarine or butter
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4
6 - 7 inches corn or flour tortillas
1. In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture.
2. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat.
3. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 207,
- Protein (gm) 12,
- Carbohydrate (gm) 15,
- Fat, total (gm) 12,
- Cholesterol (mg) 320,
- Saturated fat (gm) 3,
- Sodium (mg) 385,
- Percent Daily Values are based on a 2,000 calorie diet
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This sounds very similiar to a recipe that I make but I use mild salsa. I drain the salsa of liquid and use the chunky part and then continue the same as this recipe.
7/11/2010 10:37:25 AM Report AbuseWhile I haven't tried this one I make a frittata very similar to this (which is excellent) and rather than flip it over I put it in a 325 oven til the top is set,then garnish it with grated cheese (four flavours) and place it under the broiler til cheese melts. WATCH CAREFULLY. It is easy to slice and never runny
11/2/2009 03:14:08 PM Report Abuse