Servings: 4-6

Ingredients

  • 8 organic eggs
  • 4 large Vidalia onions, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons ginger paste
  • 1 tablespoon chili powder
  • 1 teaspoon turmeric
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 bunch cilantro, chopped
  • 2 jalapeno peppers, sliced
  • 4 spring onions, sliced
  • 2 roma tomatoes, chopped
  • ½ cup Organic Valley® Organic Pasteurized Sharp Cheddar Cheese, finely shredded
  • 4 large flour tortillas

Step 1

Heat large cooking pot over medium heat; add olive oil, butter, and onions.

Step 2

Sauté onions until caramelized, about 20 minutes, then add garlic and ginger paste.

Step 3

Add chili powder, turmeric, sea salt, and pepper to onions and mix. Make 8 divots in onion-spice mixture.

Step 4

Crack eggs into bowl then carefully add to onions. Cover and cook on low heat for 5 minutes.

Step 5

Add cilantro, jalapenos, and spring onions; gently stir eggs. Chop cooked egg whites and leave yolks whole.

Step 6

Place tortilla on plate; add two yolks to each wrap. Sprinkle tomatoes and cheese over eggs.

Step 7

First fold in the sides, then roll the tortilla upwards.

Step 8

Cut in half and serve immediately.