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Savory Eggs on Tortillas

1 tablespoon olive oil

1 cup sliced leek or sliced green onions with tops
1/2 cup seeded and chopped sweet red pepper
6 large eggs
1/3 cup milk
2 tablespoons freshly grated Parmesan cheese
4 (7-inch) flour tortillas, warmed
Salsa, optional
Additional freshly grated Parmesan cheese, optional
Thinly sliced orange, optional
Thinly sliced avocado, optional
Thinly sliced sweet red pepper rings, optional

1. Heat oil in omelet pan or skillet over medium heat, cook leek and red pepper until vegetables are tender but not browned. In medium bowl, beat together eggs, milk and 2 tablespoons cheese until well blended. Pour into skillet over leek. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
2. For each serving, top one warmed tortilla with 1/4 of the cooked eggs. Fold tortilla in half, then half again. Top with salsa, if desired. Sprinkle with additional Parmesan cheese, if desired. Garnish with orange, avocado and pepper, if desired.

Makes 4 servings.

Adapted Recipe and photograph provided courtesy of the American Egg Board.