A hot menu item becomes a cost-conscious winner when you use scrambled eggs in place of skirt steak or chicken. In fact, eggs are such a great protein buy, you might want to splurge on guacamole and/or sour cream as additional toppers. For a party, you can cook the eggs and let guests choose their toppings. Multiply the ingredients by the number of guests and use a bigger pan for scrambling.
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2 eggs |
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2 tablespoons milk |
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2 tablespoons chopped green onions with tops |
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1 teaspoon butter or cooking oil OR cooking spray |
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1 large flour tortilla, warmed |
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2 tablespoons bottled taco sauce, pizza sauce or catsup |
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2 tablespoons (0.5 oz.) shredded cheese |
In small bowl, beat together eggs, milk and onions until blended. In 7- to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As egg mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Spoon eggs down center of tortilla. Top with taco sauce and cheese. Fold or roll. |
