Sweetcorn scrambled egg tortillas

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"Did someone say “brinner”? This recipe has all my faves in one place: eggs, cheese, sweetcorn and chillies. Eggs for dinner isn’t revolutionary, but they’re fast, cheap and fail-safe. These tortillas are such a crowd-pleaser and delicious any time of any day." – Khanya Mzongwana

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)

Cooking Instructions

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.

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Photograph: Shavan Rahim
Videography: Romy Wilson