Vegetable tortilla

Yield: 1 servings

Measure 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

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.

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