SOUTHWESTERN-STYLE BREAKFAST TORTILLAS

SERVES FOUR

This is very good for breakfast, lunch or a light dinner. It is also great to serve at a brunch and let people assemble their own. All you need to do is keep the eggs and tortillas warm. The recipe can be made in any amount, allowing one egg per person and adjusting the remaining ingredients. If desired, use your favorite store-bought taco sauce or tomato salsa.

INGREDIENTS

2 tablespoons olive oil or other cooking oil

1/2 cup chopped onion

1/2 cup chopped green pepper

4 eggs

2 teaspoons cold water

Salt and pepper to taste

4 (8-inch) flour tortillas

Optional garnishes:

Tomato Salsa
Taco Sauce
Cooked bacon, crumbled
Shredded cheddar cheese
Diced fresh tomatoes
Chopped chile peppers, mild or hot to taste
Sour cream
Shredded lettuce
Chopped fresh cilantro

Heat the oil in a large, preferably non-stick skillet over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Meanwhile, whisk the eggs with the water until frothy. Pour egg mixture into pan. Reduce heat to medium-low. Using a spatula, push bottoms of eggs from edges to center as they set, allowing liquid to get to bottom of pan. Continue until eggs are desired doneness. Add salt and pepper to taste. Keep warm over low heat. Heat the tortillas, either in a dry skillet over medium heat, turning once, or in a microwave, wrapping each with a paper towel and cooking at high for 12 seconds. To serve, place one-fourth of the eggs down the center of each tortilla, top with the desired garnishes, and fold up the sides. Serve immediately.

Note: For a nice presentation, fold the tortilla and then top with some of the salsa, sour cream, chopped cilantro or other toppings. Serve with a knife and fork.

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