Mexican scrambled egg tortilla with salad
- 1 cup each sliced green cabbage, sliced red cabbage, sliced silver beet
- 1 stalk celery, sliced
- 2 tablespoons corn sweetcornXkernels
- Salad dressing
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon liquid honey
- Mexican scrambled eggs
- oil spray
- 1/2 onion, finely chopped
- 1/2 capsicum, finely chopped
- 1/2 clove garlic, minced
- 1/2 x 400g can chopped tomatoes
- 1 teaspoon chilli powder
- 3 eggs
- 1/4 cup trim milk
- 1/4 cup edam cheese, grated
- salt and pepper, to taste
- 2 wholemeal tortillas
1 To make salad, wash leafy salad vegetables and place with celery in a large bowl. Add corn.
2 To make salad dressing, whisk salad dressing ingredients together and add to salad at the last minute.
3 To make Mexican scrambled eggs, spray a non-stick frying pan with oil. Add onion, capsicum and garlic and fry until soft.
4 Add tomatoes and chilli powder. Simmer for 5 minutes or until sauce has reduced a little. Remove from pan.
5 In a bowl mix together eggs, milk, cheese, salt and pepper. Pour egg mixture in frying pan and mix gently as it cooks — for about 2-3 minutes. Turn off heat and add tomato mixture.
6 Heat tortillas in microwave for 15 seconds. Divide scrambled eggs between tortillas, roll up and cut in half. Serve with salad.
Nutrition Info (per serve)
Total fat 23g
Saturated fat 6g
Dietary fibre 3g
NZ Nutrition Foundation schools competition: recipe from winners of ‘I Love Eggs – Make Eggs the Hero’ category, Bailey Day and Hayden Collier of New Plymouth Boys’ High
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