Mexican scrambled eggs served with salsa and shredded lettuce in flour tortillas.

Huevos Revueltos Con Salsa

1 tomato, chopped
1/4 cup chopped onion
1 tablespoon chopped jalapeño
2 teaspoons chopped cilantro
3 large eggs, beaten
1 tablespoon butter or margarine
1/2 cup lettuce, shredded
2 flour tortillas

1. In a bowl, combine, chopped tomato, chopped onion, chopped jalapenos, and chopped cilantro; set aside.
2. In a non-stick skillet, cook beaten eggs in butter, stirring occasionally, until set.
3. Arrange shredded lettuce on flour tortillas, then divide and spoon the eggs onto the tortillas. Top with the tomato salsa. Roll up.

Makes 2 servings.