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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add Tabasco if desired, and season to taste. | 2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions. | 3. Lightly whisk the eggs with the cream and remaining coriander. Season. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		vine-ripened chopped	124.1379	27.5262	6.4768	1.0795
red chile	1		chopped	-	-	-	-
coriander leaf	1/4	cup	sliced	0.92	0.1468	0.0852	0.0208
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tabasco sauce	4 -6	drops		-	-	-	-
tortilla	4			-	-	-	-
egg	8		beaten	572.0	2.88	50.24	38.04
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.