Servings: 4-6
Ingredients
- 8 organic eggs
- 4 large Vidalia onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons ginger paste
- 1 tablespoon chili powder
- 1 teaspoon turmeric
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 bunch cilantro, chopped
- 2 jalapeno peppers, sliced
- 4 spring onions, sliced
- 2 roma tomatoes, chopped
- ½ cup Organic Valley® Organic Pasteurized Sharp Cheddar Cheese, finely shredded
- 4 large flour tortillas
Step 1
Heat large cooking pot over medium heat; add olive oil, butter, and onions.
Step 2
Sauté onions until caramelized, about 20 minutes, then add garlic and ginger paste.
Step 3
Add chili powder, turmeric, sea salt, and pepper to onions and mix. Make 8 divots in onion-spice mixture.
Step 4
Crack eggs into bowl then carefully add to onions. Cover and cook on low heat for 5 minutes.
Step 5
Add cilantro, jalapenos, and spring onions; gently stir eggs. Chop cooked egg whites and leave yolks whole.
Step 6
Place tortilla on plate; add two yolks to each wrap. Sprinkle tomatoes and cheese over eggs.
Step 7
First fold in the sides, then roll the tortilla upwards.
Step 8
Cut in half and serve immediately.
