Lynn's Scrambled Eggs Tortilla Avocado Cheese
8 lrg Flour tortillas - (10")
1 x Curly or other soft-leaf lettuce head
2 cup Diced plum tomatoes - (6 to 8)
1/2 x Avocado diced
1/2 cup Chopped red or yellow onion
1/4 cup Chopped cilantro
2 tbl Fresh lemon or lime juice
Olive oil
1 x Jalapeno pepper or to taste stems and seeds
removed, finely chopped - optional
Salt
6 lrg Eggs (to 8)
Water
Freshly ground black pepper
1/2 cup Shredded Monterey Jack cheese
1/2 cup Sour cream or plain yogurt
Method :
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 1/4 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 1/2 cup packed) lettuce on each warm
tortilla. Add spoonful of scrambled egg, distributing in a stripe down center.
Top with about 1/3 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.