Scrambled-Egg Tacone

Ingredients

• 4 ounces ham cooked chopped
• 9 large eggs 
• 4  flour tortillas (9 to 10 in. wide)
• 4 oz jack cheese shredded
• 4 ounces jalapeño chiles fresh stemmed rinsed seeded chopped (see notes)
• 1 tablespoon olive oil 
• 6 oz onion peeled chopped
• 4 servings bell pepper 
• 4 oz roma tomato cored rinsed chopped
• 4 servings tomato salsa 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• microwave
• spatula

Directions

1. In a bowl, whisk eggs, 1/4 cup water, and salt until blended.
2. Set a 10- to 12-inch nonstick frying pan over high heat.
3. Add oil, ham, chiles, onion, and tomato; stir often until onion is limp, about 5 minutes. Reduce heat to medium-high.
4. Add egg mixture, then sprinkle evenly with cheese. When a thin layer of egg is set on pan bottom, in about 30 seconds, push cooked egg toward one side of pan with a wide spatula, letting uncooked egg flow underneath. Continue cooking and pushing egg mixture until eggs are softly set but still moist, 3 to 4 minutes total. Stir to turn eggs over.
5. Remove pan from heat.
6. Wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until hot and steamy, 15 to 30 seconds.
7. Lay tortillas, one at a time, on a board and spoon about a fourth of the egg mixture across each, just below center. Wrap tortillas tightly around filling. If desired, cut each burrito in half diagonally; stack on plates. Offer salsa, salt, and pepper to add to taste.