1. Preheat oven to 200°F/95°C. 2. Chop bacon into small pieces, and then cook in skillet until crisp. 3. Beat the eggs well with a fork or wisk. Add the chopped parsley to the beaten eggs. Set aside. 4. Divide the cooked bacon, tomato slices, chopped green onion and cheddar cheese between the two tortilla shells. Save 1 2/3 tablespoons of cheese for a garnish. 5. Add oil to a non-stick skillet (or use the grease from bacon). Heat over medium heat. Add the egg mixture to the skillet. Scramble eggs until set, but still moist. Avoid over-cooking the eggs as the will become tough. 6. Place 1/2 of the scrambled egg mixture on each tortilla, and use 1 2/3 tablespoons of salsa on each tortilla. 7. Roll up the tortilla. Garnish with remaining cheddar cheese. Place on a pie plate and heat in oven for 5-10 minutes. 8. Garnish with a small sprig of parsley. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
