Eggs Colombian

Total Time:
15 min
10 min
5 min

4 to 6 servings

  • 12 large eggs
  • Salt and pepper
  • 6 scallions, white and green parts
  • Plum tomato or 1/2 of a large tomato
  • 2 tablespoons olive oil
  • 2 12 -inch whole wheat tortillas
Watch how to make this recipe.
  • Crack the eggs into a bowl and add some salt and pepper. Beat with a whisk or fork until well mixed.

  • Trim the ends from scallions and slice thin. You should have about 1/2 cup.

  • Cut the tomato into 1/2-inch dice. You should have about 1/2 cup.

  • Using a non-stick pan or a cast iron skillet, heat the oil until hot over a high heat. Add the scallion and tomato and a bit of salt and pepper. Saute until the tomato is broken down, stirring often, about 3 minutes. Add the eggs and scramble. Cook until just set.

  • Lay the tortillas on a flat surface. Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla to the other, about 1/3 of the way up from the bottom.

  • Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg until it feels snug and roll it up, like making a nori roll. Cut the rolls into halves or thirds. Serve immediately or reheat on a panini press before serving.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    This recipe is featured in:

    Breakfast for Dinner