Around our house my wife needs a high protein start to the day, usually involving eggs. But after awhile poached eggs on toast or a Western Sandwich can become pretty humdrum.
To break up the monotony how about a quick, simple and tasty egg wrap? Here is a recipe she originally saw on the web, heavily modified, of course.
Ingredients:
- 2 x 6 Inch GF Tortillas
- 2 Eggs
- 1 Tbsp Ranch Dressing
- 1/4 C Diced Onion
- 1/4 C Diced Red, Yellow or Green Pepper
- 2 Tbsp Bacon Bits
- 1/4 C Monterey Jack Cheese
Preparation:
- Arrange the Tortillas on a plate and nuke on high for 40 seconds or so – leave in the microwave to stay warm.
- On medium heat in a lightly oiled pan saute the Onions, Peppers and Bacon Bits.
- Scramble the Eggs in a bowl with the Ranch Dressing.
- When the Onions have turned translucent pour the scrambled egg mixture over the Onions et al in the pan, reduce heat to halfway and cover.
- Either leave the mixture to cook all together (a la frittata) or lift the lid every few seconds to scramble.
- When the eggs are done to your liking (some like runny, some dry) grate the Monterey Jack over the top, cover again and remove from the heat to allow the cheese to melt.
- When the cheese is melted, divide in half and spoon onto the tortillas, roll them up and serve with a fork.
Variations:
- I am not a big fan of Ranch Dressing. You could try Caesar Dressing (cut back a bit as it is quite strong) or your favourite cream dressing (Poppy Seed etc.).
- To kick up the flavour even more try a bit of Salsa over the scrambled eggs when spooning onto the tortillas.
- Mozzarella or other mild white cheese works just as well as Monterey Jack. Avoid Cheddars as they tend to be oily when cooked in this manner.
Notes:
This is a single serving (2 wraps) but you can expand the recipe for a whole group of people by adding 1 eggs for each additional person and increasing the amount of Onion, Peppers etc. accordingly.
(Huevos Colorina – Spanish for ‘Colourful Eggs’ in honour of La Colorina from La Revolucione Days online.)