We are all unique, right? Especially our kids, right? So why not have an evening were we each eat what we want in our own unique way!
This is one my favorite recipes with the kids. The tortillas come out soft and moist. It’s a simple recipe that will take you under 20 minutes to prepare, especially if you have a few big kids to help prep some veggies.
First Start by collecting the veggies. We used: mushrooms, quinoa, peppers, onions, fresh cilantro, fresh spinach, pork sausage (make sure no added sugar or preservatives), cheese, fresh chives and green onions.
Use your favorite veggies. You don’t have to stick with our list. Other good veggies are broccoli, potatoes, asparagus, peas, just about any veggie will work. The same with protein, shredded chicken works well or leave the added protein out. Eggs are already an excellent source of protein.
Wash them well and chop them up. I grill my mushrooms pepper and onions so they have a really soft consistency in the tortilla.
Lastly grab 12 eggs, 1 cup of water, salt and pepper. Whisking it all up in a large bowl and set aside.
Lay out all your tortilla fillings, place a large ladle by the egg mixture, take out your cutest oven safe bowls and fill them up. My rule is pick at least 2 veggies to make it more yum and colorful!
1 Cup Water
Salt and Pepper
1 Cup Mushrooms
1 Whole Red Pepper
1 Cup Quinoa
2 Cups Fresh Spinach Chopped
½ Cup Fresh Cilantro
½ Cup Fresh Chives and Green Onions Mixed
1 Cup Ground Pork Sausage
1 Cup Shredded/Cubed Cheddar Cheese
Wash and chop all your veggies. Lightly saute mushrooms, onions and peppers. Set other veggies out raw. Put each veggie in a bowl with a serving spoon. Using individual, oven safe, soup bowls start building tortillas.
Allow your family to build and choose toppings of their choice. Ladle the egg mixture on top of the filling until about ½ inch left on top of the bowl.
Bake at 350 degrees for 20 minutes. Enjoy!