Ingredients:

4 eggs, beaten

1/2 teaspoon tarragon, optional

1/4 teaspoon salt

1/4 teaspoon course ground pepper

2 tablespoons extra virgin olive oil

1/3 cup chopped onion

3/4 cup diced, fully-cooked ham

1/4 cup chopped red pepper

1/2 coarsely chopped mushrooms

3 tablespoons shredded Monterrey Jack cheese

3 8-inch or 10-inch flour tortillas, warmed

Directions:

1. In medium bowl, beat eggs, tarragon, salt and pepper; set aside. Heat oil in large skillet over medium heat. Add onion; cook 1 minute. Add ham and pepper; cook 2 minutes, stirring once or twice. Add mushrooms; cook and stir 1 minute. Pour egg mixture over vegetables.

2. Stir, scraping sides and bottom of pan 2-3 minutes, or until eggs are desired texture. Remove from heat. Sprinkle with cheese; cover and let stand 1 minute to melt cheese.

3. Spoon onto tortillas; roll to enclose egg mixture.

Servings: 3

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