Meatless Monday: Tortilla Omelette Stack
This recipe works well for breakfast, lunch or dinner and can be varied to suit your preferences. If you don't have 8 eggs on hand, it will work with 6.
/ 125 ml milk
/ 2.5 ml salt
/ 5 ml dried oregano
/ 2.5 ml dried basil
/ 1.25 ml ground pepper
/ 22.5 ml butter
/ 180 ml salsa
/ 250 ml grated cheddar or Monterey Jack
large whole wheat tortillas
/ 80 ml sour cream or Greek yogurt
Preheat oven to 350 degrees F /
176 degrees C
Beat eggs with milk, salt, oregano, basil, and pepper until the mixture is well-mixed and there are no streaks of egg white.
Heat an 8-10 inch /
20 - 25 cm
fry pan over medium low heat. When pan is hot, add 1/3 of the butter (1/2 tablespoon). The butter should foam up but not brown.
Add 1/3 of the egg mixture to the pan. When the edges of the omelette start to cook, lift them gently and tilt the pan to let the uncooked egg go under. Cook until the omelette is set but not dry.
Place one tortilla on a baking tray or in a springform pan. Top with the omelette. Spread 1/4 cup /
of salsa over top and sprinkle with 1/4 cup /
of the grated cheese.
Repeat the process two times. You should have a stack with a tortilla on the bottom, three layers of omelette topped with salsa and cheese and a tortilla on the top.
Spread the top with the sour cream and sprinkle with the remaining cheese. Bake for 10 minutes or until the cheese has melted. Serve.