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Full Online Book HomeLearning KitchenEggs - Scrambled - Breakfast Crepes
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Eggs - Scrambled -  Breakfast Crepes Post by :mrincredible Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3123

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Eggs - Scrambled - Breakfast Crepes

3-10 inch egg crepes, or flour tortillas
green chili salsa
egg filling with tomato & green Onion
1/4 cup Tillamook Medium Cheddar

Warm crepes in oven. Remove and place filling across crepes. Add salsa to moisten and roll closed,
seam side down. Top with Green Chili Salsa and Tillamook Cheddar. Place in oven to melt cheese.


Green Chili Salsa:
3 fresh green chilies, roasted with seeds, stems and pith removed. (Substitute canned chilies if necessary)
2 cloves of garlic
1 T olive oil
1 cup of chicken broth


Chop the seeded and peeled chilies until consistency of a relish. Fine chop the garlic. Saute the garlic
in olive oil until golden. Add chili and saute until tender. Add broth, bring to a boil, then reduce heat
and simmer for 15 minutes, until thick and chunky. Remove from heat and let cool to room temperature.

Egg Filling :
6 eggs
3 green chilies, chopped
2 T butter
1 tomato, peeled, seeded & diced


Scramble eggs in 2 T of butter in a medium skillet. As they begin to set, stir in diced tomatoes and
green onion. When set thoroughly, but still tender, remove from heat, salt and pepper lightly.

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5 potatoes, peeled and cubed OR frozen hash browns or cubed potatoes 1 onion, diced 4 or 5 eggs, beaten Flour tortillas In a skillet, fry the potatoes and onion until they are tender. Salt and pepper as desired. Add beaten eggs and cook the mixture until the eggs are done. Meanwhile, warm tortillas in another skillet. Spoon egg/potato mixture into tortillas.
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