Egg Roll-Ups

2007 Story Set

December 16, 2007
Roll ups. Fast food.
ANY tortilla - wheat - white - whole wheat - med size (lunch plate)
Eggs
Butter (or whatever you use)
Low-Fat or part-skim Ricotta cheese (in the cheese section in a tub)
You may cook up onions (slivered or sliced) or add mushrooms (also sliced) - Brown these first.
Fix the egg (on MEDIUM - try not to fry to death - leave the yolk runny)

On a cookie sheet, butter BOTH sides of the tortilla (OK - Total Control, Smart Balance works just fine) - (You can pre-heat the tortilla - if fresh - I do not bother).
Place egg in the center - sort of mush it around so it runs up and down the center.
Add lots of Ricotta - cover egg - about 1/4 - 1/3 cup.
Add any of the other stuff (onions cooked to translucent are great).

ROLL UP the tortilla - fasten with a toothpick if needed. (If you made them too fat).
They should ROLL UP - so the bottom is 2 layers thick - sort of like folding a diaper.
Salt (or not)
Put in oven at 350 and bake until crisp - turning brown on the ends
They should feel hard not soft.
Cool - 1-2 tblsp dip in Pace Picante Sauce (I use Medium - kids use HOT).
They keep in the fridge (I made two - covers two days - or cut in quarters for less-active days and use over 4 days if you're behaving on your diet).

These are filling and really really good.
I make them plain most of the time - in a hurry - fast low-fat high protein meal for dinner - just add veggies.
For breakfast - they stand on their own.

I used to make them for brunch on the week-end.

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