Ingrédients pour Egg Filled Tortilla Cups
- 6 large eggs
- 1/4 cup cottage cheese
- 1/2 teaspoon dry mustard
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt and a pinch of black pepper
- 2 tablespoons chopped green onions
- 2 tablespoons chopped celery
- 1 tablespoon chopped red bell pepper
- 4 (6-inch) flour tortillas
- Cooking spray, for generously coating ramekins
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Comment préparer Egg Filled Tortilla Cups
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 6 large eggs, 1/4 cup cottage cheese, 1/2 teaspoon dry mustard, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and a pinch of black pepper.
- Stir in 2 tablespoons chopped green onions, 2 tablespoons chopped celery, and 1 tablespoon chopped red bell pepper.
- Generously spray four ramekins with cooking spray.
- Place one 6-inch corn or flour tortilla into each ramekin, pressing gently to fit the bottom and sides.
- Divide the egg mixture evenly among the tortilla cups.
- Bake for 20-25 minutes, or until the eggs are set and the tortillas are lightly golden brown.
- Let stand for 5 minutes before carefully removing from ramekins and serving. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
11g
Fat
28g
Carbs
11g
