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  • Jun 16th 2015
  • 0 comment


  • 8 eggs
  • 2 tablespoons milk
  • 3⁄4 teaspoon salt, divided
  • 15g butter
  • 170g grated Monterey Jack cheese
  • 1 large tomato, seeded and chopped
  • 15g chopped fresh coriander
  • 8 corn tortillas
  • 390g salsa (optional)
  • 2 medium avocados, chopped
  • 60ml soured cream
  • 2 tablespoons finely chopped onion
  • 1 jalapeño or serrano pepper, seeded and chopped (optional)
  • 2 tablespoons lime juice, plus additional if necessary
  • 1⁄4 teaspoon finely chopped garlic


  1. Preheat oven to 180°C / gas 4. Spray 33x23cm baking dish with non-stick cooking spray.
  2. Place eggs, milk and 1/2 teaspoon salt in pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Manual medium speed 30 seconds or until blended. Melt butter in large frying pan over medium heat. Add egg mixture; cook 5 minutes or until eggs are set but still soft, turning to form large curds. Remove from heat. Stir in cheese, tomato and coriander.
  3. Spoon about 80ml egg mixture evenly down centre of each tortilla. Roll up tortillas and place seam side down in prepared dish. Pour salsa evenly over tortillas, if desired.
  4. Cover baking dish tightly with foil. Bake 10 to 15 minutes or until heated through.
  5. Meanwhile, place avocados, soured cream, onion, jalapeño, if desired, 2 tablespoons lime juice, remaining 1⁄4 teaspoon salt and garlic in clean blender pitcher. Cover and blend on Manual medium speed 30 seconds or until smooth, adding additional lime juice to reach desired consistency, if necessary. Serve with roll-ups.