Scrambled Egg Tortillas w Lettuce/Tomato/Avocado/Cilantro

Recipe Ingredients

8		Flour tortillas - (10") (large)
1		Curly or other soft-leaf lettuce head
2 cups	125g / 4.4oz	Diced plum tomatoes - (6 to 8)
1/2		Avocado - diced
1/2 cup	31g / 1.1oz	Chopped red or yellow onion
1/4 cup	4g / 0.1oz	Chopped cilantro
2 tablespoons	30ml	Fresh lemon or lime juice
		Olive oil
1		Jalapeno pepper or to taste - stems and seeds
		Removed, finely chopped - optional
		Salt
6		Eggs - (to 8) (large)
		Water
		Freshly ground black pepper
1/2 cup	73g / 2.6oz	Shredded Monterey Jack cheese
1/2 cup	118ml	Sour cream or plain yogurt

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 09-21-1998 - By Marie Simmons

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