Ingredients
- olive oil cooking spray
- 4 flour tortillas
- 2 rashers bacon, rind removed, fat trimmed, finely chopped
- 3 green onions, chopped
- 1 small red chilli, finely chopped
- 400 gr. button mushrooms, sliced
- 4 eggs
- sea-salt and freshly ground black pepper, to season
- 30 gr. reduced fat cheese, finely grated
- 2 tablespoons light sour cream
- 1 small ripe avocado, mashed
Method
- Preheat oven 180 °C fan forced.
- Heat a medium-size non-stick frying pan over medium heat until hot.
- Spray both sides of each tortilla lightly with olive oil.
- Add tortillas to hot pan, one at a time and cook for 1 – 2′ each side or until light golden.
- Remove to a large flat tray in a single layer.
- Add the bacon to the hot pan and cook, stirring often for 3′ or until light golden.
- Increase the heat to high, add the green onions, chilli and the mushrooms and cook, shaking the pan often, for 4 – 5′ or until mushrooms are tender.
- Spoon mushroom mixture evenly over the top of the tortillas.
- Return the pan to the heat and spray light with more oil.
- Cook eggs 2 at a time for 2 – 3′ or until cooked to your liking.
- Top each tortilla with egg, season with salt and pepper then sprinkle evenly with cheese.
- Place the tray into the oven and heat tortillas for 3 – 5′ or until cheese melted and tortillas warmed through.
- Serve topped with a little sour cream and avocado.