Tortilla Omelette Roll Breakfast Recipe Sanjeev Kapoor Khazana

With a tortilla omelette roll, that has veggies, mushrooms, salsa and sour cream this is not breakfast, it is BREAKF(E)AST! Just too fabulous.

TORTILLA OMELETTE ROLL

Ingredients

4 readymade refined flour tortillas
12 eggs
Salt to taste
Crushed black peppercorns to taste
4 tsps oil
4 tbsps butter + for applying
2 tbsps chopped garlic
8 tbsps chopped onions
4 green chillies, chopped
8 tbsps chopped green capsicum
30-32 button mushrooms, thickly sliced
Torn iceberg lettuce leaves as required
Readymade salsa as required
Sour cream to drizzle + for serving
Nachos for serving

Method

1. Break eggs in a bowl. Add salt, crushed black peppercorns and mix well.
2. For 1 portion heat 1 tsp oil and 1 tbsp butter in a shallow nonstick pan. Add tbsp garlic and saut for 30 seconds.
3. Add 2 tbsps onions, 1 green chilli and saut till onions turn translucent.
4. Add 2 tbsps green capsicum and saut for a minute.
5. Add a portion of mushrooms and saut for 2-3 minutes. Add salt, crushed black peppercorns and mix well.
6. Add a portion of prepared egg mixture, place a tortilla on top, apply some butter and cook on medium heat for 2-3 minutes. Flip and cook for a minute.
7. Place the prepared tortilla on a butter paper, arrange lettuce leaves on 1 side and add some salsa on top.
8. Drizzle some sour cream on top and roll.
9. Cut into half and serve with salsa, sour cream and nachos.

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