Ingredients
Scale
- 8 large flour tortillas
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 cup salsa
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions and bell peppers in olive oil until tender.
- In a bowl, whisk eggs and season with salt and pepper.
- Pour eggs into skillet and scramble until just set.
- Spread a thin layer of salsa on each tortilla, add scrambled eggs and cheese, roll up tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Top with remaining salsa and cheese, bake for 15-20 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- You can add cooked bacon or sausage for extra flavor.
- For a spicy kick, include jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking, sautéing, scrambling
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg