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1
Crack the eggs into a bowl and add some salt and pepper.
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2
Beat with a whisk or fork until well mixed.
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3
Trim the ends from scallions and slice thin.
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4
You should have about 1/2 cup.
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5
Cut the tomato into 1/2-inch dice.
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6
You should have about 1/2 cup.
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7
Using a non-stick pan or a cast iron skillet, heat the oil until hot over a high heat.
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8
Add the scallion and tomato and a bit of salt and pepper.
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9
Saute until the tomato is broken down, stirring often, about 3 minutes.
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10
Add the eggs and scramble.
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11
Cook until just set.
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12
Lay the tortillas on a flat surface.
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13
Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla to the other, about 1/3 of the way up from the bottom.
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14
Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg until it feels snug and roll it up, like making a nori roll.
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15
Cut the rolls into halves or thirds.
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16
Serve immediately or reheat on a panini press before serving.
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17
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
