Submitted by: William Scott Dryer
Serving Size: 4
Nutritional Information: 343 calories, 17g fat, 5g saturated fat, 324mg cholesterol, 767mg sodium, 30g carbohydrate, 1g fiber, 19g protein
|1/2 cups||light sour cream|
|1/2 cups||low-fat cheese, cubed|
|1/4 cups||dried beef, diced|
|1/4 cups||fresh mushrooms, sliced|
|1/4 cups||green onions, chopped|
|1/4 cups||red pepper, chopped|
|1 tablespoons||olive oil|
|4||flour tortilla shells (8-inch)|
|1/4 cups||black olives|
- Heat oven to 350 degrees. Bake shells on a cookie sheet for 15 to 20 minutes. Heat olive oil in a skillet. Saute peppers, onions, and mushrooms for 3 to 4 minutes. Add dried beef, cheese and beaten eggs. Cook on medium heat, stirring occasionally until eggs are set.
- Transfer baked tortilla shells to serving plates. Top with even amounts of cooked egg mixture. Garnish with salsa, sour cream and olives.