Mexican egg tortilla
Time to make: 10 mins
1 flour or corn tortilla
2 tablespoons trim milk
2 eggs, beaten
1 cup chopped vegetables, eg. carrot, tomato, cucumber, radish
1/4 avocado, diced
chilli sauce, to taste (I used chipotle)
2 tablespoons low-fat plain yoghurt (optional)
No nutrition information available for this recipe.
- Heat tortilla in the microwave or in a hot dry pan. Set aside.
- Spray oil in pan over medium heat. Combine egg and milk. Add to pan and scramble until just cooked through.
- Place egg, veges and avocado on top of tortilla. Garnish with chilli sauce and yoghurt (if using) and serve.
You can make this at home the night before, and reheat at work in the microwave.
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