- 9 large eggs
- About 1/4 teaspoon salt
- 1 tablespoon olive oil
- 4 ounces cooked ham, chopped
- 4 ounces fresh jalapeño chiles, rinsed, stemmed, seeded if de- sired, and chopped (see notes)
- 1 onion (6 oz.), peeled and chopped
- 1 Roma tomato (4 oz.), rinsed, cored, and chopped
- 1 cup shredded Oaxaca or jack cheese (4 oz.)
- 4 flour tortillas (9 to 10 in. wide)
- Tomato salsa
- calories 561
- caloriesfromfat 48 %
- protein 33 g
- fat 30 g
- satfat 10 g
- carbohydrate 39 g
- fiber 3 g
- sodium 1130 mg
- cholesterol 525 mg
How to Make It
In a bowl, whisk eggs, 1/4 cup water, and salt until blended.
Set a 10- to 12-inch nonstick frying pan over high heat. Add oil, ham, chiles, onion, and tomato; stir often until onion is limp, about 5 minutes. Reduce heat to medium-high. 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. Remove pan from heat.
Wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until hot and steamy, 15 to 30 seconds. 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.