Zutaten für Mexican Egg Frittata
- Corn Tortillas
- 1 tablespoon olive oil
- 6 large eggs
- Green Onion
- Tomatoes
- Avocado
- Salt
- Cayenne Pepper
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Zubereitung von Mexican Egg Frittata
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 4 corn tortillas, one at a time, to the skillet and cook for 1-2 minutes per side, until golden brown and crispy. Remove and drain on paper towels; keep warm.
- In a large bowl, whisk together 6 large eggs, 1/4 cup chopped cilantro, 1/4 cup chopped onion, 1/2 cup shredded Monterey Jack cheese, 1/4 cup diced bell pepper (any color), and a pinch of salt and pepper.
- Lightly spray the same skillet with cooking spray and heat over medium heat.
- Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set but still slightly moist, about 5-7 minutes.
- Spoon a portion of the egg mixture onto each crispy tortilla.
- Top with 2 tablespoons of pecan sauce (recipe below) and optional extra shredded cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
23g
Carbs
5g
