A recipe from the Sneaky Kitchen
eggs to make a thin omelet to cover the tortillas
butter or non-hydrogenated margarine
favorite minced herbs or chopped green onions (optional)
salt & pepper to taste
corn or flour tortillas
low-fat or fat free shredded cheese, your favorite flavor
crispy bacon (optional)
Beat eggs lightly with a fork. Add salt, pepper, plus herbs
or green onions if desired. Heat butter in skillet until it bubbles; reduce
heat to medium. Pour in eggs to make a thin omelet; it may take 2 sessions
or more if cooking for several persons. As it cooks, lift edges
& tilt skillet so uncooked part runs underneath. When top is still glossy
but set, remove from heat.
Heat a non-stick griddle. Spray tortilla with cooking
spray on each side. Heat 1 or2 at a time almost until starting
to brown, then flip & sprinkle with cheese (& crumbled bacon if desired).
When cheese melts, remove to a plate. Cut out a tortilla-size piece of
egg & cover the cheese; add a bit of salsa if desired. Roll up.
This works best with larger tortillas or fajitas; you can
cut on the slant into portions. But small ones are great too for
individual snacks; just make the eggs really thin or you can't roll them up.