EGGCHILADA

2 eggs
1 large flour tortilla
2 tablespoons salsa
2 tablespoons shredded cheddar cheese

Beat eggs and pour into a non-stick skillet over medium heat. As eggs begin to set, gently draw a pancake turner across the bottom of the skillet forming large soft curds. Cook until eggs are thickened, but still moist. Fold in salsa and cheese.

Spread egg mixture down center of tortilla. Roll tortilla around eggs. Garnish with salsa and sour cream, if desired.

Source: Iowa Egg Council