Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 Cups diced red bell pepper
- 3 Cups diced green bell pepper
- 2 ½ Cups chopped onion
- 1 Cup butter, divided
- 48 eggs
- 2 tsp salt
- 3 Cups Pepper Jack cheese, shredded
- 8 California Avocados
- 1/3 Cups lemon juice
- 24 flour tortillas, about 11 inches in diameter
- =
Directions
Saute bell pepper and onion in 2 ounces butter until soft, about 5 minutes; reserve.
Beat eggs with salt; reserve.
Cut avocado in 1/4-inch dice; toss gently with lemon juice. Reserve.
Per Order:
Warm tortilla.
Heat 1/2 tablespoon butter in a small frying pan.
Ladle 1/2 cup egg into pan.
Gently stir in 1/4 cup reserved bell pepper mixture and 1/3 cup reserved avocado.
Stir gently over medium-low heat until soft curds form, about 2 minutes.
Put egg mixture down the center of the warmed tortilla; sprinkle with 2 tablespoons cheese.
Fold in top and bottom; roll up from side.