Vegetable tortilla
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| 10 | Eggs | |
| Salt & black pepper | ||
| 2 | Garlic cloves | |
| Gruyere cheese | ||
| 1 | cup | Broccoli florets |
| ½ | cup | Fresh mushrooms |
| 3 | Scallions | |
| 6 | Cherry tomatoes | |
| Italian seasoning | ||
| Black olives | ||
Directions
TOPPING
Heat oil in large heavy skillet. Pour eggs into pan. Cook over medium-low heat, pulling eggs away from the sides of the pan with a spatula so uncooked eggs run to the sides & cook. Sprinkle garlic, cheese, broccoli, mushrooms, scallions, tomatoes, Italian seasoning & olives over the top.
Season with salt & black pepper. Cook, covered, a few minutes until eggs are set & cheese is melted. Serve cut in wedges.
Approximately 12-15 minutes.
Per serving: 1401 Calories; 101g Fat (63% calories from fat); 68g Protein; 67g Carbohydrate; 1832mg Cholesterol; 662mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2027 Converted by MM_Buster v2.0l.