Now, here is a recipe for you that is so easy and quick to make, in just under 15 minutes.
Tortilla egg rolls are healthy, full of protein, and they are fantastic for the kid’s lunchboxes, a hearty breakfast, or a satisfying light lunch.
In my books, these scrumptious tortilla egg rolls tick all the boxes. Best of all, you can add any vegetables you like.
You could add bell pepper, spinach, mushroom, tomatoes, and for non-vegetarians, you could add, ham, salami, or bacon.
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I saw this recipe first on Nadiya Hussain’s cooking show on Netflix and tried it the very next day. My kids and hubby loved it so much, that I now have to cook it on a regular basis.
But with most recipes, I always put my own little spin on it. I have to admit, very rarely do I follow a recipe to a T. Instead, I use them as inspiration and make them my own.
I would encourage you to do the same. Try different things and see what you like best.
For simple dishes like this, it is important to get the best ingredients possible. If you can, use organic fresh eggs from free-range chickens.
You might even have your own chooks and a little garden with herbs and vegetables. I always grow some herbs on my window sill in the kitchen.
But for now, here is the recipe for these delicious and tasty tortilla egg rolls.
Scrumptious Tortilla Egg Rolls
Scrumptious Tortilla Egg Rolls
Equipment
- A bowl
- A whisk
- A chopping knife
- a frying pan
Ingredients
Egg Mixture
- 4 eggs
- 1/4 cup grated cheese
- salt and pepper
- chopped parsley and chives to your liking
Tortillas
- 2 large tortillas
- 1/4 cup sweet chili sauce (or any sauce of your choice)
Extras
- olive oil for frying
- 1/2 chopped onion (optional)
Instructions
The Egg Mixture
- Chop the parsley and chives finely and put into a small bowl.
- Add the eggs. Season with salt and pepper.
- Add the grated cheese and mix well either with a fork or a whisk. Set aside.
The Tortillas
- Put sweet chili sauce on one side of each tortilla. Spread out with a knife.
- Finely chop the onion.
- Heat up some olive oil in a pan and add half of the onion. Fry on low heat until the onion is soft.
- Now add half of the egg mixture and cook until slightly set, (like an omelet)
- Put the tortilla on top of the egg mixture with the sauce side facing down. Press the tortilla evenly onto the egg with your fingertips.
- Once the egg is cooked, carefully flip the egg-tortilla over so the tortilla can be cooked as well.
- Check after 2 minutes if the tortilla has a nice golden-brown look.
- If so, take it out and put it on a rack to let the tortilla egg roll cool down for a little bit.
- Now, repeat these steps to cook your other tortilla.
- Time to get rolling. Roll up the tortilla and cut into pieces with a sharp knife.
- Serve with sweet chili sauce on the side and a green salad. You could also use tomato relish, chutney, or other sauces.
- Enjoy!
