12 corn tortillas (about 6 inches)
1/2 cup Italian plum tomatoes (1 large or 2 small), cut in half, seeded and chopped
1/4 cup plus 2 tablespoons sliced green onions
1 teaspoon chopped fresh dill weed
OR
1/4 teaspoon dried dill
1 tablespoon margarine or butter
6 eggs, slightly beaten
5 ounces sliced Canadian bacon (5 to 6 ounces)
OR
12 thin slices Canadian bacon slices, folded in half
1 cup shredded Cheddar cheese (optional)
Salt and pepper, to taste
Servings: 6
To warm and fold corn tortillas, Briefly cook each tortilla on both sides in a nonstick skillet, about 1 minute (do not overcook), and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled. In 10-inch nonstick skillet, Briefly sauté tomato and 1/4 cup green onions with dill in margarine. Add beaten eggs, salt and pepper to taste. Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft. Remove from heat. To fill each tortilla, place 1 slice of Canadian bacon in one "pocket" of folded tortilla; fill second "pocket" with about 2 tablespoons egg mixture. As each tortilla is filled, arrange overlapping in shallow 12 × 8 × 2 inch baking dish (lightly brushed with margarine or sprayed with no stick cooking spray). Sprinkle with cheese, if desired, and remaining 2 tablespoons chopped green onion. Bake at 350 degrees F for 15 to 20 minutes, or until just heated through.
Notes: Can also be made with wheat flour tortillas (about 6 inches). Warm wheat flour tortillas on both sides in non-stick skillet about 30 seconds before folding in quarters.
1/2 cup Italian plum tomatoes (1 large or 2 small), cut in half, seeded and chopped
1/4 cup plus 2 tablespoons sliced green onions
1 teaspoon chopped fresh dill weed
OR
1/4 teaspoon dried dill
1 tablespoon margarine or butter
6 eggs, slightly beaten
5 ounces sliced Canadian bacon (5 to 6 ounces)
OR
12 thin slices Canadian bacon slices, folded in half
1 cup shredded Cheddar cheese (optional)
Salt and pepper, to taste
Servings: 6
To warm and fold corn tortillas, Briefly cook each tortilla on both sides in a nonstick skillet, about 1 minute (do not overcook), and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled. In 10-inch nonstick skillet, Briefly sauté tomato and 1/4 cup green onions with dill in margarine. Add beaten eggs, salt and pepper to taste. Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft. Remove from heat. To fill each tortilla, place 1 slice of Canadian bacon in one "pocket" of folded tortilla; fill second "pocket" with about 2 tablespoons egg mixture. As each tortilla is filled, arrange overlapping in shallow 12 × 8 × 2 inch baking dish (lightly brushed with margarine or sprayed with no stick cooking spray). Sprinkle with cheese, if desired, and remaining 2 tablespoons chopped green onion. Bake at 350 degrees F for 15 to 20 minutes, or until just heated through.
Notes: Can also be made with wheat flour tortillas (about 6 inches). Warm wheat flour tortillas on both sides in non-stick skillet about 30 seconds before folding in quarters.
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