12 eggs
1/4 c. water
1 tsp. seasoned salt
Freshly ground black pepper, to taste
3 tbsp. butter
1 tbsp. snipped chives or minced green onions
1 tbsp. minced fresh parsley
Optional: 2 tsp. minced cilantro
6-10 flour tortillas
Chili Butter, recipe to follow

Whisk eggs and water in a large bowl; stir in seasoned salt and black pepper. In a large heavy skillet, heat butter over medium heat. When melted and foam begins to subside, add egg mixture. Reduce heat to low and cook, stirring, for 8-10 minutes, or until set. Eggs should appear creamy and have large curds. Sprinkle with chives, parsley and cilantro (if desired).

Meanwhile heat tortillas. Wrap tortillas in moist kitchen towel and microwave on high for approximately 3 minutes, or until heated through. be careful to avoid steam burns when unwrapping tortillas, since the towel will be very hot. Spread tortillas with chili butter (recipe to follow) and spoon in about 2/3 cup of egg mixture.

Presentation: Fold in half and serve immediately. Serve with sliced peaches or nectarines. Sprinkle on a little wheat germ for added vitamins and minerals. Yield: Serves 6.