Tor­tilla piz­zas

This is a fresh way to serve scram­bled eggs and us­ing tor­tilla wraps as pizza bases means it can be pre­pared quickly.

YOU Breakfast - - Contents -



Prepa­ra­tion time: 10 min­utes Cook­ing time: 15 min­utes


2 tor­tilla wraps 30 ml (2 T) olive oil 60 ml (¼ c) tomato pesto


15 ml (1 T) but­ter 8-10 eggs salt and freshly ground black pep­per 4 spring onions, chopped hand­ful each green, yel­low and red pep­per (op­tional) 100 g Ched­dar cheese, grated

Pre­heat the oven to 200 °C. Grease a large bak­ing sheet with non­stick spray. 1 Bases Ar­range the wraps on the bak­ing sheet, driz­zle the oil over and bake for 5 min­utes or un­til slightly crisp. Re­move from the oven and set aside to cool. 2 Spread the pesto over the wraps. 3 Top­ping Heat the but­ter in a pan. Break the eggs into a mix­ing bowl and whisk lightly. Pour into the hot pan and make scram­bled eggs. Sea­son with salt and pep­per. Di­vide be­tween the 2 tor­tillas. 4 Switch on the oven grill. Scat­ter the spring onions and pep­pers, if us­ing, on top of the scram­bled eggs, fol­lowed by the grated cheese. Grill un­til the cheese has melted. 5 Cut the tor­tilla piz­zas into wedges and serve im­me­di­ately.

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