Ingredients:

1 dozen eggs, beaten

3 tablespoons vegetable oil 

2 cups (8 ounces) shredded Monterey Jack cheese, divided

Eight 6-inch flour tortillas 1 cup salsa

 

Directions:

1. Preheat the oven to 375 ?F.

2. In a large skillet, heat the oil over medium-high heat. Add the EB eggs and stir for 3 to 4 minutes, or until the eggs begin to set.

3. Add 1 cup cheese and continue to stir for 1 minute, or until the eggs are softly set.

4. Divide the eggs equally down the center of each tortilla and fold the sides over the eggs.

5. Place the tortillas in a 9” x 13” baking dish. Pour the salsa over the center of the tortillas and sprinkle the remaining 1 cup cheese over the salsa.

6. Bake for 5 minutes, or until the tortillas are heated through and the cheese is melted.

 

Garnishing Tip: Add extra color by topping these with sliced jalapeño peppers and/or sliced black olives.

 

4 servings