Tortilla wraps with eggs, mushrooms & tofu

Yet another delicious breakfast or weekend lunch. Recipe is easy to follow and very delicious.
These wrappers could be also packed to go and enjoyed in the park, or in the car on the way to work.
Tortilla wraps with scrumbled eggs and mushrooms-2-6
200 grams (7 oz) fresh mushrooms, cleaned and chopped roughly
1 tablespoon butter
1/2 teaspoon thyme
2 tablespoons olive oil
3 garlic cloves, minced
1 onion, chopped finely
5 large eggs
400 grams (14 oz) ajvar Mama’s with tofu
Salt & Pepper
Iceberg lettuce, chopped
Tortilla wraps
Tortilla wraps with scrumbled eggs and mushrooms-2-6 Tortilla wraps with scrumbled eggs and mushrooms-2-6 Tortilla wraps with scrumbled eggs and mushrooms-2-6
Heat the butter on medium heat in a small saucepan. Add mushrooms and cook until golden brown and all the juices they let, evaporate. Season with salt, pepper and thyme.Set aside until needed.
In another larger skillet heat the olive oil. Cook onion and garlic until soft and translucent. Add eggs and 2/3rds of the ajvar and cook until well done. Season with salt and pepper and add the mushrooms. Stir until all is combined. Transfer to a clean bowl and put the skillet back on the stove.
Cook tortilla wraps – brush tortillas with the rest of the ajvar on one side and place on the skillet with the brushed side down. Cook until they soften but get crisp edges. Turn and cook the other side.
Wrap tortillas while still hot – add a little bit of the eggs and a little bit of fresh iceberg lettuce.

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