Breakfast Tortilla...Source:  Jim Mixson

--Pesto--
1 1/2 C fresh cilantro leaves, finely chopped
1/2 C parmesan cheese
2 oz. pine nuts, roasted
1/2 C pecans or walnuts, roasted
1/2 C vegetable oil
1 T granulated garlic
1 t JGM mix...This is my concoction; see Recipe

--Final--
6 eggs
1 T granulated onion
1/4 C milk
1/2 t JGM mix...This is my concoction; see Recipe
6 slices thick sliced bacon
4 eight inch tortilla shells

Place all of the pesto ingredients in blender and bring to a thick
paste.  Add water if needed for thinner consistency.
Fry bacon to crispy.
Beat eggs with added onion, milk and JGM mix.  Cook eggs on griddle
by folding over edges as cooking progresses.  This leaves a cooked
flat mass of "scrambled" egg.
Warm the tortilla shells by placing in microwave between two damp
paper towels.  Medium heat for a couple of minutes.  (Don't let the
towels dry; they will stick to the tortilla shell.)
Warm the pesto paste in microwave.
On each warm tortilla shell, spread a generous layer of the warm pesto 
paste, covering half of the shell.  Place 1 1/2 slices of the cooked 
bacon on that.  Place a serving of the "scrambled" egg atop 
that.  Fold the tortilla shell in half and serve.