Title: Egg Tacos
Categories: Dairy Ethnic Sauce Vegetarian
Yield: 4 Servings
| 1/2 | md | Onion |
| 1 | | Jalapeno pepper; seeded |
| 1/2 | | Sweet red pepper; seeded |
| 5 | tb | Olive oil |
| 6 | | Eggs; separated |
| 2 | tb | Milk |
| 1 | tb | Chili powder |
| 4 | | Flour tortillas |
| 1 | lg | Tomato; chopped |
| 4 | oz | Monterey jack cheese; shredded |
| 1 | | Picante sauce; to taste |
| 1 | | Salt and pepper |
Recipe by: Elizabeth Powell Preparation Time: 0:30
: Chop onions and peppers and saute in two tablespoons olive oil until
limp. Beat egg yolks with milk, chili powder, and salt and pepper to taste.
Stir in cooked onions and peppers. Beat egg whites separately until stiff.
Fold into egg yolk mixture. Heat remaining olive oil in large, oven-safe
skillet. Spread egg mixture in skillet and cook until eggs are set on
bottom. Place pan under broiler until top is brown. Heat tortillas. To
serve, divide egg mixture into four parts. Place a piece of egg in center
of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold
tortilla over egg.