New Update
| Main ingredients | Refined flour tortillas, Eggs, Crushed black peppercorns, Oil, Butter, Garlic, Onion, Green chillies, Green capsicum, Button mushrooms, Iceberg lettuce, Salsa, Sour cream, Nachos |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 readymade refined flour tortillas
- 12 eggs
- Salt to taste
- Crushed black peppercorns to taste
- 4 teaspoons oil
- 4 tablespoons butter + for applying
- 2 tablespoons chopped garlic
- 8 tablespoons chopped onions
- 4 green chillies, chopped
- 8 tablespoons chopped green capsicum
- 24-32 button mushrooms, thickly sliced
- Torn iceberg lettuce leaves as required
- Readymade salsa as required
- Sour cream to drizzle + for serving
- Nachos for serving
Method
- For each portion break 3 eggs in a bowl, add salt and crushed black peppercorns and whisk well.
- Heat 1 teaspoon oil and 1 tablespoon butter in a shallow non-stick pan. Add ½ tablespoon garlic and sauté for 30 seconds.
- Add 2 tablespoons onions and 1 green chilli, mix and sauté till onions turn translucent.
- Add 2 tablespoons green capsicum, mix and sauté for 1 minute.
- Add 6-8 sliced mushrooms, mix and sauté for 2-3 minutes. Add salt and crushed black peppercorns and mix well.
- Add egg mixture and spread it evenly all around, place a tortilla on top, apply some butter and cook on medium heat for 1-2 minutes. Flip and cook for 1 minute.
- Place the prepared tortilla on a butter paper, arrange lettuce leaves on 1 side and place some salsa on top. Drizzle some sour cream on top and roll.
- Cut into half, keep on a serving plate and serve with salsa, sour cream and nachos.
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