Scrambled egg tortillas w lettuce/tomato/avocado/cilantro
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Flour tortillas -; (10\") |
| 1 | Curly or other soft-leaf lettuce head | |
| 2 | cups | Diced plum tomatoes -; (6 to 8) |
| ½ | Avocado; diced | |
| ½ | cup | Chopped red or yellow onion |
| ¼ | cup | Chopped cilantro |
| 2 | tablespoons | Fresh lemon or lime juice |
| Olive oil | ||
| 1 | Jalapeno pepper or to taste; stems and seeds | |
| Removed; finely chopped - optional | ||
| Salt | ||
| 6 | larges | Eggs; (to 8) |
| Water | ||
| Freshly ground black pepper | ||
| ½ | cup | Shredded Monterey Jack cheese |
| ½ | cup | Sour cream or plain yogurt |
Directions
Preheat oven to 250 degrees. Wrap stacked tortillas in foil. Bake until warmed, about 15 minutes. Meanwhile, trim stem end from lettuce, wash leaves and dry. Stack about 6 large leaves and cut crosswise into thin slices. You should have about 4 cups. Set aside. Reserve remaining lettuce for other use. Combine tomatoes, avocado, onion, cilantro, lemon juice, 2 tablespoons olive oil, jalapeno and salt to taste in medium bowl. Set aside. Break eggs into large bowl. Add ¼ cup cold water, 1 teaspoon salt and black pepper to taste; whisk until frothy. Heat large nonstick skillet over medium heat. Add about 1 tablespoon olive oil and tilt pan to coat evenly. Add eggs all at once. Using heat-resistant rubber spatula, slowly stir eggs, adjusting heat, if necessary, until eggs are set, 3 to 5 minutes. Sprinkle eggs with shredded cheese, cover and remove pan from heat. To assemble tortillas, place handful (about ½ cup packed) lettuce on each warm tortilla. Add spoonful of scrambled egg, distributing in a stripe down center. Top with about ⅓ cup tomato mixture. Add spoonful of sour cream. Roll filling up in tortillas and arrange, seam-side down on platter. Cover with foil to keep warm while assembling remaining tortillas.
Yields 4 (2-tortilla) servings. Comments: If you prefer, make it easier on yourself by setting out warm tortillas, lettuce, tomato salsa, cheese-topped scrambled eggs and sour cream in individual serving bowls and let everyone assemble their own.
Recipe Source: St. Louis Post-Dispatch - 09-21-1998 By Marie Simmons Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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