2 tbsp of canna butter
2 tbsp (30 mL)milk
1/2small sweet green pepper, seeded and diced
Pinch each salt and pepper
2 tbsp (30 mL)shredded Cheddar cheese
1small flour tortilla
2 tbsp (30 mL) medium salsa
- Whisk eggs, milk, green pepper, salt and pepper in small bowl.
- Heat skillet over medium-high heat until hot enough to sizzle a drop of water. Add Canna butter to skillet.
- Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
- Sprinkle with cheese.
- Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.