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Egg Tortilla with Cumin Sour Cream

In this delicious riff on a quesadilla, eggs are lightly scrambled, then a corn tortilla is pressed onto them and they're cooked further with grated cheese.

  • Total Time:
  • Servings: 1

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  • 2 tablespoons sour cream
  • Pinch of ground cumin
  • Kosher salt
  • 1 teaspoon extra-virgin olive oil
  • 2 large eggs, beaten
  • 1 corn tortilla
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Chopped chives and chopped pitted green olives, for garnish


How to make this recipe

  1. In a small bowl, mix the sour cream with the cumin and season with salt. In a 6-inch skillet, heat the olive oil. Add the eggs and cook over moderate heat without stirring, until set at the edges, about 1 minute. Place the tortilla over the eggs, press gently and cook until the eggs are just set, about 2 minutes. Flip the eggs and tortilla and sprinkle on half of the cheese. Cook until the tortilla is golden on the bottom, about 2 minutes. Slide the tortilla onto a plate. Top with the remaining cheese and garnish with chives and olives. Serve with a dollop of the cumin sour cream.
Contributed By Photo © John Kernick Published May 2014

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483748 2014-04-07 Heidi Swanson 1|fast|gluten-free|vegetarian may-2014 recipes,egg-tortilla-with-cumin-sour-cream 483748