Saturday, October 20, 2007

Scallion and Egg Tortillas

The Missus and I seem to have breakfast foods for dinner on a regular basis. I'm fine with that, as there too many tasty things to be contained to one meal alone. That said, I'm not sure this qualifies as breakfast food.

1 tablespoon light oil, plus some to drizzle
4 scallions cut into 1-inch lengths
4 eggs beaten
4 large plain flour tortillas

Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients. Serve immediately.

--Adapted from Rachel Ray

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