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Gingerbread
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Scrambled Eggs Fajitas
12 6-inch flour tortillas
12 eggs
2/3 cup milk, light cream, or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 11-ounce can whole kernel corn with sweet peppers, drained
1/2 cup thinly sliced green onions
1 cup shredded reduced-fat or regular Monterey Jack cheese with jalapeno peppers (4 ounces)
Salsa
Wrap tortillas in a stack in foil; heat in a 350 degree F. oven for 10 minutes to soften. (Or wrap tortillas in microwave-safe paper towels; heat in microwave oven on high about 1 minute or until softened.)
Meanwhile, in a large bowl beat together eggs, milk or light cream, salt, and pepper.
To scramble eggs, in a very large skillet, heat oil over medium heat. Add egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edge. Add corn and 1/4 cup of the green onions.
Using a large spatula, lift and fold partially-cooked eggs so the uncooked portion flows underneath. Add cheese. Cook over medium heat until cooked but still glossy and moist. Remove from heat. Sprinkle with remaining green onions.
To serve, spoon eggs into a serving container and place tortillas in a tortilla warmer or basket. Let each person spoon eggs onto tortilla and roll up. Serve with salsa. Makes 6 servings.
 Always Kiss The Cook
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