1 tablespoon butter, unsalted
1 10-inch flour tortilla
2 tablespoons butter, unsalted, melted
2 whole eggs
1/2 cup shredded cheddar cheese
½ cup shredded Monterey Jack Cheese
½ cup salsa (We recommend Pace Medium Heat Salsa for home use.)
2 tablespoons black olives, sliced
2 tablespoons green onions, sliced 1/8 inch
2 tablespoons sour cream
Pre-heat oven at 400 degrees.
Heat butter in a non-stick 12 inch pan. Place tortilla and warm for 30 seconds and flip and warm the other side for 30 seconds.
Heat butter in omelet pan. Crack two eggs in a bowl and whisk until fluffy. Add eggs to the pan and soft scramble the eggs.
Combine together shredded cheddar and shredded Monterey Jack Cheeses.
Place eggs down the middle of warm tortilla. Add ½ cup mixed cheese, ¼ cup salsa, 1 tablespoon olives, and 1 tablespoon green onions. Wrap tortilla around the eggs and flip to have seam on the bottom. Flatten tortilla.
Top evenly with ½ cup mixed cheese. Place in the oven until cheeses are just melted.
Spoon 2 ounces salsa on middle of tortilla.
Top with 1 tablespoon olives, 1 tablespoon green onions and sour cream.