Eggs In Tortilla Flowers
|Non stick cooking spray||1|
|Corn tortillas||4 (About 6 Inches In Diameter)|
|Canola oil/Vegetable oil||2 Teaspoon|
|Egg whites||4 Large|
|Black pepper||1⁄4 Teaspoon (Otherwise To Taste)|
|Sweet red pepper||1 Large, finely chopped (Cored, Seeded, And Finely Chopped)|
|Reduced sodium ham||4 Ounce, finely cubed|
|Green onions||2 , sliced (Including Tops)|
Preheat the oven to 325° F.
Invert 4 small custard cups or ovenproof glasses on a baking sheet and coat the bottoms with nonstick cooking spray.
Brush each tortilla with 1/4 teaspoon oil, then cut 8 evenly spaced 2-inch-deep slits around the edge.
Center each tortilla, oiled side up, on top of a cup, letting the cut edges drape down the sides.
Bake for 20 minutes or until crisp.
After the tortillas have baked for 10 minutes, start the eggs.
In a medium-size bowl, beat together the eggs, egg whites, water, and black pepper.
Heat the remaining oil in a 10-inch nonstick skillet over moderately low heat.
Add the red pepper, ham, and green onions.
Coverand cookfor 6 minutes or until softened.
Add the egg mixture and cook, uncovered, 3 minutes more, scrambling the eggs lightly, until they are just set.
Remove the tortillas from the custard cups and invert them on 4 individual serving plates.
They will have formed a shallow flowerlike cup.
Fill each tortilla flower with the egg mixture