Recipe: Scrambled Egg Wraps with Cilantro, Tomatoes and Feta

SCRAMBLED EGG WRAPS WITH CILANTRO, TOMATOES AND FETA

8 eggs
1/4 cup water
2 tablespoons minced Vietnamese coriander (or cilantro leaves)
1/2 teaspoon kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
2 plum tomatoes, diced
1/2 cup crumbled feta cheese
1 teaspoon minced lemon verbena leaves (or grated zest of 1 small lemon)
4 to 7-inch flour tortillas, warmed according to package directions

Whisk together eggs, water, cilantro, salt and pepper to taste in medium bowl.

Heat butter in large skillet over medium heat until it bubbles. Pour in egg mixture.

Cook eggs until almost set, pushing them to one side to let all of the eggs cook, about 5 minutes.

Stir in tomatoes, feta and lemon verbena; keep pushing and stirring until mixture is heated through and cheese has melted slightly, about 5 minutes. Remove from heat.

Divide eggs among tortillas, placing eggs in line down center of each tortilla. Fold up bottom of tortilla, then fold in sides.

Adapted from source: Morning Glories by Sharon Kebschull Barrett