Ingredients
| 12 | corn tortillas | | 2 | roma tomatoes, cut in half, seeded and chopped | | 1/4 cup | sliced green onions | | 2 tbsp. | sliced green onions | | 1 tsp. | dried dill | | 1 tbsp. | butter or | | margarine | | 6 | eggs, slighly beaten | | Salt and pepper, to taste | | 1 pkg. (5) | sliced Canadian bacon, folded in half | | 1 cup | shredded cheddar cheese (optional) | | Chopped fresh dill |
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Instructions
To warm and fold corn tortillas, briefly cook each tortilla on both sides in nonstick skillet for approximately 1 minute (do not overcook) and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled.
In 10-inch nonstick skillet, briefly sauté the tomatoes and 1/4 cup green onions with dill in margarine. Add beaten eggs, salt and pepper. Cook over medium-low heat, stirring occasionally, until eggs are just cooked but still soft. Remove from heat.
To fill each tortilla, place 1 folded slice Canadian bacon in one pocket of folded tortilla; fill second pocket with approximately 2 tbs. egg mixture. As each tortilla is filled, arrange overlapping in shallow 12x 8x2 baking dish that has been lightly brushed with margarine or sprayed with vegetable spray. Sprinkle with cheese, if desired, and remaining 2 tbsp. chopped green onion. Bake at 350°F for 15 to 20 minutes.
Author's Comments
These can be made with flour tortillas as well. Warm flour tortillas on both sides in skillet about 30 seconds before folding.
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