Recipe

Scrambled-egg Tacone Recipe

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Ingredients

1 tbsp olive oil
1 Roma tomato (4 oz.), rinsed, cored, & sliced
9 large eggs
1 onion (6 oz.), peeled & sliced
Pepper
4 oz fresh jalapeño chiles, rinsed, stemmed, seeded if de- sired, & sliced (see notes)
About 1/4 tsp salt
Tomato salsa
4 flour tortillas (9 to 10 in. wide)
1 c shredded Oaxaca or jack cheese (4 oz.)
4 oz cooked ham, sliced

Directions

Step #1 In a bowl, whisk eggs, 1/4 c water, & salt until mixed.
Step #2 Set a 10- to 12-inch nonstick frying pan over high heat.
Step #3 Add oil, onion, ham, & tomato; stir often until onion is limp, chiles, about 5 mins.
Step #4 Reduce heat to medium-high.
Step #5 Add egg mixture, then sprinkle evenly with cheese.
Step #6 When a thin layer of egg is set on pan bottom, in about 30 seconds, push cooked egg toward one side of pan with a wide spatula, letting uncooked egg flow underneath.
Step #7 Continue cooking & pushing egg mixture until eggs are softly set but still moist, 3 to 4 mins total.
Step #8 Stir to turn eggs over.
Step #9 Remove pan from heat.
Step #10 Wrap tortillas in plastic wrap & heat in a microwave oven on full power (100%) just until hot & steamy, 15 to 30 seconds.
Step #11 Lay tortillas, on a board & spoon about a fourth of the egg mixture across each, one at a time, just below center.
Step #12 Wrap tortillas tightly around filling.
Step #13 If desired, cut each burrito in half diagonally; stack on plates.
Step #14 Offer salsa, salt, & pepper to add to taste.
Enjoy the Scrambled-Egg Tacone recipe

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