Eggadilla – a delicious recipe with extra virgin olive oil, eggs, egg, flour tortillas, cheddar cheese, salsa. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.).
2
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.
3
Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese.
4
Place cooked eggs over cheese. Top with remaining cheese and tortilla.
5
Cook until bottom tortilla is a little brown and cheese starts to melt, about 1 to 2 minutes.
6
Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board to cool one minute. Then slice into wedges.
7
Serve with salsa and and diced avocado, if desired.
352
kcal
Calories
13
g
Fat
39
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 teaspoon extra virgin olive oil, 2 eggs, 1 egg white, 2 flour tortillas (8 or 10 inch), and more.
Yes, Eggadilla falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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