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Beat eggs; add salt and pepper. Melt butter in a medium sized nonstick skillet; add eggs and cook scrambled style. Heat tortillas in microwave on paper towels for 15 seconds. Divide egg mixture evenly among tortillas and sprinkle each with cheese. Add as much salsa or chopped tomatoes as you like to each tortilla and bacon if you desire. Roll up, folding the sides in along the way. Serves four.
Broccoli and Cheese Frittata
2 tbsp. butter
1 (10 oz.) package frozen chopped broccoli
1 cup thinly sliced onions
1 cup sliced fresh mushrooms
8 eggs
1 cup milk
1 cup shredded asiago cheese
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped fresh basil
Preheat oven to 350 degrees. In a large, oven-proof skillet, melt butter. Add broccoli, onions and mushrooms and saute until broccoli is tender. In a medium bowl, lightly beat eggs. Blend in milk, cheese, salt, pepper and basil. Pour egg mixture into skillet with sauteed vegetables. Place skillet in oven; bake 15 to 20 minutes or until eggs are set. Cut into six wedges. Serves six.
