Eggadilla Recipes
EGGADILLA
I haven't tried this yet, but wanted to save it. Taken from the Relish food magazine and created by Greg Johnson, a Seattle-based chef, he "came up with this recipe as a way to get eggs into a nice package". I'm thinking some crumbled bacon would be a tasty addtion!
Provided by DuChick
Categories Breakfast
Time 10m
Yield 1 eggadilla, 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a nonstick saute pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. (Add salt and/or pepper to taste.).
- Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done, about 2 more minutes. Transfer to a plate and wipe out pan.
- Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese.
- Place cooked eggs over cheese. Top with remaining cheese and tortilla.
- Cook until bottom tortilla is a little brown and cheese starts to melt, about 1 to 2 minutes.
- Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board to cool one minute. Then slice into wedges.
- Serve with salsa and and diced avocado, if desired.
Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 215.7, Sodium 464.6, Carbohydrate 16.2, Fiber 0.9, Sugar 1, Protein 17.6
EGGADILLA
Number Of Ingredients 5
Steps:
- 1. Crumble sausage in 10-inch skillet and cook until browned. Remove sausage from skillet and drain grease. 2. Whisk eggs and add to skillet. Cook, stirring occasionally, until set. Salt and pepper to taste. 3. Sprinkle half the cheese on 3 tortillas. Divide the sausage and eggs among the 3 tortillas and add on top of cheese. Sprinkle remaining cheese over the eggs and top with remaining 3 tortillas. 4. Heat skillet over medium heat and cook Eggadillas, one at a time, until golden on bottom. Carefully, turn over and cook remaining side until golden and cheese is melted. 5. Cut each Eggadilla in fourths with a pizza cutter.
Nutrition Facts : Nutritional Facts Serves
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LAZY DAYS (RECIPE: EGGADILLA BREAKFAST QUESADILLA)
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- Heat a nonstick sauté pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done (over-hard), about 2 minutes. Transfer to a plate. Wipe out pan.
- Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese. Place cooked eggs over cheese. Top with remaining cheese and tortilla. Cook until bottom tortilla is a little brown and cheese starts to melt, 1 to 2 minutes. Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board. Cool 1 minute. Slice into wedges. Serve with salsa and diced avocado if using. Serves 2.
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