Tortilla Egg Wraps

Seagull




12 eggs
1/4 c. water
1 tsp. seasoned salt
Freshly ground black pepper, to taste
3 tbsp. butter
1 tbsp. snipped chives or minced green onions
1 tbsp. minced fresh parsley
Optional: 2 tsp. minced cilantro
6-10 flour tortillas
Chili Butter, recipe to follow

Whisk eggs and water in a large bowl; stir in seasoned salt and black
pepper. In a large heavy skillet, heat butter over medium heat. When
melted and foam begins to subside, add egg mixture. Reduce heat to low
and cook, stirring, for 8-10 minutes, or until set. Eggs should appear
creamy and have large curds. Sprinkle with chives, parsley and
cilantro (if desired).

Meanwhile heat tortillas. Wrap tortillas in moist kitchen towel and
microwave on high for approximately 3 minutes, or until heated
through. be careful to avoid steam burns when unwrapping tortillas,
since the towel will be very hot. Spread tortillas with chili butter
(recipe to follow) and spoon in about 2/3 cup of egg mixture.

Presentation: Fold in half and serve immediately.



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