cream Archives

Afternoon tea

Pavlova pudding tower

20 minutes per batch

Fridge dessert

Marshmallow fridge tart

Bread recipes

Sweetcorn flatbread

30 minutes

Easter recipes

Pashka semifreddo

4 minutes

Great value

The OG lasagne

50 minutes

Cheat recipes

Stovetop mac ‘n cheese

15 minutes

Chicken breast

30-minute Tuscan chicken

20 minutes

Sweetcorn scrambled egg tortillas

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 8 minutes

Ingredients

8 free-range eggs
¼ cup cream
60 g Cheddar, grated
2 T oil
40 g butter
100 g frozen sweetcorn
2 spring onions, thinly sliced
coriander a handful, roughly chopped, plus extra for serving
sea salt and freshly ground black pepper, to taste
4 tortilla wraps, toasted
2 avocados, sliced
4 T sour cream
50 g Woolworths pickled red onion
1 bird’s-eye chilli, thinly sliced
1 x 45 g packet Doritos
a dash Clarks Kitchen Chipotle Chilli Sauce (available at Woolies)

Method

1. In a bowl, whisk the eggs, cream and cheese together.

2. Heat a pan over a medium heat. Add the oil and butter and allow the butter to melt. Gently fry the sweetcorn and spring onion until the sweetcorn is slightly golden.

3. Pour in the egg mixture and cook, stirring gently, for 3–4 minutes or until cooked to your liking. Season with salt and pepper.

4. Spoon the eggs onto the tortillas and top with the avocado, a dollop of sour cream, pickled red onion, a bit of chilli and some crushed Doritos. Serve hot.

For more taco recipes click here

Photograph: Shavan Rahim
Videography: Romy Wilson

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Sweetcorn scrambled egg tortillas

Ingredients

Method