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.