With a tortilla omelette roll that has veggies mushrooms salsa and sour cream this is not breakfast it is BREAKF(E)AST! Just too fabulous.
TORTILLA OMELETTE ROLL
Ingredients
4 readymade refined flour tortillas
12 eggs
Salt to taste
Crushed black peppercorns to taste
4 tsps oil
4 tbsps butter + for applying
2 tbsps chopped garlic
8 tbsps chopped onions
4 green chillies chopped
8 tbsps chopped green capsicum
30-32 button mushrooms thickly sliced
Torn iceberg lettuce leaves as required
Readymade salsa as required
Sour cream to drizzle + for serving
Nachos for serving
Method
1. Break eggs in a bowl. Add salt crushed black peppercorns and mix well.
2. For 1 portion heat 1 tsp oil and 1 tbsp butter in a shallow nonstick pan. Add ½ tbsp garlic and sauté for 30 seconds.
3. Add 2 tbsps onions 1 green chilli and sauté till onions turn translucent.
4. Add 2 tbsps green capsicum and sauté for a minute.
5. Add a portion of mushrooms and sauté for 2-3 minutes. Add salt crushed black peppercorns and mix well.
6. Add a portion of prepared egg mixture place a tortilla on top apply some butter and cook on medium heat for 2-3 minutes. Flip and cook for a minute.
7. Place the prepared tortilla on a butter paper arrange lettuce leaves on 1 side and add some salsa on top.
8. Drizzle some sour cream on top and roll.
9. Cut into half and serve with salsa sour cream and nachos.
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