Egg Mctortilla an easy breakfast that cooks up quick

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This breakfast is quick, easy and a tad messy (Rochester Voice photos)

Editor's Note: The Rochester Voice is cooking up a new staple for our Wine and Dine section: home recipes for your favorite meals, snacks or cocktails. From elegant cuisine to everyday favorites send in your recipes and a picture of the finished product. To show off your favorite recipes send them to and don't forget the photo!
Rochester Voice editor Harrison Thorp offers this easy, delicious breakfast that cooks up in about five minutes, with prep time of about two minutes.
Egg Mctortilla.
1 teaspoon vegetable oil
half teaspoon of water
1 egg
2 tablespoons grated cheese (you choose)
diced onions, mushrooms, whatever filling you want
two corn tortillas
First put the stove on medium high heat
Add the vegetable oil
Mix the egg, your choice fillings, grated cheese and water
Wait till skillet is hot

Pour in egg mixture, leave it till firm and then flip (don't fold)
Cook flip side another minute or two

While egg mixture is cooking, toast the tortillas till firm (about four minutes)

Add ketchup or other condiments if desired
You may need two paper towels cause you eat this like a sandwich and it can get messy.
I get the tortillas at Hannaford, cause they are superior to those at MB
Interestingly, La Banderita corn tortillas are the only food item that has gone down since President Biden took office. For years they were like $2.29 a pack. But since about three weeks ago they are like $1.80! You'll find them in the "Mexican" food aisle.

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