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Breakfast
Eggs
Avocado Breakfast

Lynn's Scrambled Eggs Tortilla Avocado Cheese

8 lrg Flour tortillas - (10")
1 x Curly or other soft-leaf lettuce head
2 cup Diced plum tomatoes - (6 to 8)
1/2 x Avocado diced
1/2 cup Chopped red or yellow onion
1/4 cup Chopped cilantro
2 tbl Fresh lemon or lime juice
    Olive oil
1 x Jalapeno pepper or to taste stems and seeds
    removed, finely chopped - optional
    Salt
6 lrg Eggs (to 8)
    Water
    Freshly ground black pepper
1/2 cup Shredded Monterey Jack cheese
1/2 cup Sour cream or plain yogurt

 Method :
Preheat oven to 250 degrees. Wrap stacked tortillas in foil. Bake until warmed, about 15 minutes.
Meanwhile, trim stem end from lettuce, wash leaves and dry. Stack about 6 large leaves and cut crosswise into thin slices. You should have about 4 cups. Set aside. Reserve remaining lettuce for other use.
Combine tomatoes, avocado, onion, cilantro, lemon juice, 2 tablespoons olive oil, jalapeno and salt to taste in medium bowl. Set aside.
Break eggs into large bowl. Add 1/4 cup cold water, 1 teaspoon salt and black pepper to taste; whisk until frothy.
Heat large nonstick skillet over medium heat. Add about 1 tablespoon olive oil and tilt pan to coat evenly. Add eggs all at once. Using heat-resistant rubber spatula, slowly stir eggs, adjusting heat, if necessary, until eggs are set, 3 to 5 minutes. Sprinkle eggs with shredded cheese, cover and remove pan from heat.
To assemble tortillas, place handful (about 1/2 cup packed) lettuce on each warm tortilla. Add spoonful of scrambled egg, distributing in a stripe down center. Top with about 1/3 cup tomato mixture. Add spoonful of sour cream. Roll filling up in tortillas and arrange, seam-side down on platter. Cover with foil to keep warm while assembling remaining tortillas.
Yields 4 (2-tortilla) servings.