Scal­lion Scram­bles and Ba­con Ta­cos

Jamaica Gleaner - - FOOD -

Ex­ec­u­tive chef Si­mone Walker-Bar­rett does one of the all­time favourite egg dish – an omelette. Yield: 6 Cook­ing method: sauté

IN­GRE­DI­ENTS

12 six-inch flour tor­tillas 6 eggs, beaten 2 stalks scal­lion, chopped 1oz olive oil

Av­o­cado salsa 1 large tomato, diced 1 small red onion, diced 1 green bell pep­per, diced 1 av­o­cado peel and diced Chopped pars­ley 1tbs hot sauce

Juice of 1 lime

cup olive oil 1tsp salt

METHOD

1. Com­bine salsa in­gre­di­ents in

a glass bowl. 2. Scram­ble the beaten eggs with chopped scal­lion in heated olive oil. 3. Di­vide the scram­bled eggs among the flour tor­tillas and top each with 2tbs salsa. Serve warm.

Recipes by: Si­mone Walker-Bar­rett CEC/PCIII

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