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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