Ingredients
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2 medium tomatoes, finely diced
1/2 red capsicum, finely diced
2 green shallots, thinly sliced
1/3 cup chopped fresh parsley
1 tsp ground paprika
1/2 tsp ground cumin
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6 wholegrain (240g packet) tortillas
6 extra large eggs
1/3 cup reduced fat milk
2 tsp olive oil
1 cup grated reduced fat tasty cheese
lime wedges, to serve
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Method
1. To make salsa, combine tomatoes, capsicum, shallots, parsley, paprika and cumin in a bowl. Cover and set aside.
2. Heat tortillas as directed on packet. Wrap in foil to keep warm.
3. Whisk eggs and milk together in a large bowl.
4. Heat oil in a large non-stick frypan over a medium to high heat. Add egg mixture. Cook over a medium heat for about 2-3 minutes, stirring occasionally, until egg is just set but still creamy.
5. Divide scrambled egg over warm tortillas. Top with salsa and grated cheese. Add a squeeze of lime, then roll up to enclose filling. Serve straightaway.
Tasks for kids:
Grate cheese (ingredient preparation).
Mix salsa ingredients together in a bowl (Step 1).
Wrap warm tortillas in foil (Step 2).
Whisk eggs and milk (Step 3).
Spoon salsa over scrambled egg on tortillas and sprinkle with cheese (Step 5).
Nutrients Per Serve
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Energy
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1205kJ
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Total Fat
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13.3g
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Saturated Fat
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4.7g
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Monounsaturated Fat
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5.1g
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Polyunsaturated Fat
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1.9g
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Protein
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18.3g
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Carbohydrate
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22.3g
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Fibre
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2.6g
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Sodium
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540mg
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Serves
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6
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Preparation Time
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15 minutes
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Cooking Time
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5 minutes
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