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Cheddar Scrambled Eggs in Tortillas with Tomato-Avocado Salsa

8 10-inch flour tortillas

Tomato-Avocado Salsa:
2 cups diced plum tomatoes (about 6)
1/2 pitted and peeled avocado, diced
1/2 cup chopped red or yellow onion
1/4 cup minced fresh cilantro
2 tablespoons fresh lemon or lime juice
2 tablespoons extra-virgin olive oil
1 jalapeno, seeded and finely chopped, optional
Salt

Cheddar Scrambled Eggs:
6 to 8 large eggs
1/4 cup water
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup grated Cheddar or Monterey Jack cheese
6 large soft lettuce leaves, cut crosswise in thin slices
1/2 cup sour cream or plain yogurt (optional)

Preheat oven to 350 degrees. Wrap tortillas in foil and place in oven until warm, about 10 minutes. Meanwhile, make salsa: In medium bowl, combine tomatoes, avocado, onion, cilantro, lemon or lime juice, oil, jalapeno (if using) and salt to taste; set aside.

For eggs: Break eggs into large bowl. Add water, salt to taste and a grinding of pepper. Whisk until blended. Heat oil in large nonstick skillet over medium-low heat. Add eggs and cook, stirring gently, until soft-set, 3 to 5 minutes.

Sprinkle eggs with cheese, cover; remove from heat.

Place a handful of lettuce on each warm tortilla. Add a spoonful of eggs and top with salsa and a spoonful of sour cream or yogurt, if using. Roll up filled tortillas and serve right away. Makes 4 servings

"The Good Egg" by Marie Simmons

Thursday, September 07, 2000



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