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; (opt)
Hoisin sauce, chile paste
- and sesame seeds; to serve
- (opt)

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 ? 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.

By: Genevieve Ko

Yield: 1 wrap

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

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