INGREDIENTS

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.
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@prodigy.com
Converted by MM_Buster v2.0l.

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