- 1 tablespoon oil
- 1 teaspoon butter
- 2 cups Birds Eye® Tender Broccoli Cuts, defrosted and broken into small pieces
- 2 tablespoons onion, chopped
- 3/4 cup tomato, chopped
- 6 large eggs
- 2 tablespoons milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Cheddar Jack cheese, shredded
- 4 (8 inch) flour tortillas, warmed
- Tomato salsa
- Cilantro
- In non stick skillet, melt butter and oil. Add broccoli, onion and tomatoes. Cook over medium heat 3 to 4 minutes until cooked. In a bowl whisk together eggs, milk, salt and pepper. Add the egg mixture to the skillet and cook, stirring with wooden spoon, until eggs are just set. Sprinkle on the cheese, remove from heat. Let rest until cheese melts. Divide the mixture down the center of each tortilla. Roll up tortilla, serve with salsa, garnish with cilantro.