MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Scallion Egg Wrap
Categories: Eggs, Vegetables, Herbs
     Yield: 1 servings

     2 lg Eggs
          Salt
     1    (8") flour tortilla
     1 tb Oil
     1    Scallion; thin sliced (2
          - tb)
     2 tb Chopped fresh cilantro
     1 tb Chinese pickled mustard
          - greens; (optional)
          Hoisin sauce, chile paste
          - and sesame seeds; to serve
          - (optional)

 Beat the eggs and 1/4 teaspoon salt with a fork until
 almost blended with some yellow streaks remaining.

 Heat a small nonstick skillet over medium heat. Put the
 tortilla in it and turn until warm and pliable, about 1
 minute. Transfer to a plate.

 Raise the heat to medium-high. Add the oil to the
 skillet, then the scallion and 1/4 teaspoon salt. Cook,
 stirring, until just bright green and tender, about 30
 seconds. Add the eggs, vigorously stir with a silicone
 spatula to scramble lightly, then quickly spread in an
 even layer. Scatter on the cilantro and pickled greens,
 if using, then immediately press the warmed tortilla on
 top and let cook until the egg just sets and sticks to
 the tortilla, about 30 seconds. Flip onto a plate, egg
 facing up.

 If using, drizzle the hoisin sauce and chile paste over
 the egg and sprinkle with sesame seeds. Fold in quarters
 and serve immediately or wrap in foil to eat out of
 hand.

 Recipe by Genevieve Ko

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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