- 8 eggs
- ⅔ cup heavy cream
- 1 tablespoon butter
- ½ cup diced red pepper
- 8 flour or corn tortillas - choose corn tortillas for a gluten free version
- 1 avocado, sliced into thin strips
- 1 cup finely shredded kale, cabbage, or spinach
- 1 cup shredded sharp cheese
- ½ cup pickled red onions or fresh diced red onions
In a large bowl, whisk the eggs and cream together. Heat the butter in a large skillet over medium heat. Add the pepper and sauté just until slightly soft, 3-4 minutes. Add the egg mixture and cook, stirring gently, until curds form. Remove from the heat before the eggs look dry, another 3-4 minutes.
To assemble, place 1-2 tortillas on each plate. Add sliced avocado and greens and layer the egg mixture over the top. Sprinkle the top of the eggs with the cheese and red onion. Serve immediately.
If desired, set the table with hot sauce, salsa, sour cream, and any other toppings you might want.
- Yields: 4 servings
- Preparation Time: 30 minutes
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