- 12 large eggs
- Salt and pepper
- 6 scallions, white and green parts
- Plum tomato or 1/2 of a large tomato
- 2 tablespoons olive oil
- 2 12-inch whole wheat tortillas
Trim the ends from scallions and slice thin. You should have about 1/2 cup.
Cut the tomato into 1/2-inch dice. You should have about 1/2 cup.
Using a non-stick pan or a cast iron skillet, heat the oil until hot over a high heat. Add the scallion and tomato and a bit of salt and pepper. Saute until the tomato is broken down, stirring often, about 3 minutes. Add the eggs and scramble. Cook until just set.
Lay the tortillas on a flat surface. Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla to the other, about 1/3 of the way up from the bottom.
Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg until it feels snug and roll it up, like making a nori roll. Cut the rolls into halves or thirds. Serve immediately or reheat on a panini press before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.