Mexican-Style Scrambled Eggs

6 (6-7 inch) flour tortillas
4 ounces bulk spicy pork sausage
8 eggs
1/2 teaspoon salt
Optional toppings: salsa, shredded Mexican cheese blend, diced avocados, sliced green onions and sour cream

Heat Large (10-in.) Skillet over medium heat until hot. Place one flour tortilla in heated Skillet. Warm tortilla 10 seconds; turn tortilla over with Nylon Turner and warm an additional 10 seconds. Remove from Skillet; set aside. Repeat with remaining tortillas, stacking tortillas one on top of another. Keep warm. Heat Skillet over medium heat until hot. Cook sausage 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles using Nylon Spoon. Drain if necessary. Meanwhile, in Small Batter Bowl, whisk together eggs and salt using Stainless Steel Whisk. Add eggs to sausage in Skillet. Cook and stir just until eggs are set. For each tortilla, spoon about 1/2 cup egg mixture down center of tortilla. Top with desired toppings. Fold sides of tortilla over eggs. Yield: 6 servings

Nutrients per serving: Calories 220, Total Fat 12 g, Sodium 700 mg, Fiber 1 g

Pampered Chef