Eggs Sonoma

Ingredients
1/3  cup seeded, chopped tomato
1  4-1/2-ounce can chopped green chili peppers, drained
2  tablespoons finely chopped celery
1  tablespoon finely chopped onion
1  teaspoon white wine vinegar
1/2  teaspoon sugar
1/8  teaspoon dried rosemary, crushed
6   eggs
1/4  teaspoon salt
  Dash pepper
1  tablespoon margarine or butter
4  6- to 7-inch corn or flour tortillas
 

Directions
1. In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture.
 
2. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, life and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat.
 
3. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture. Makes 4 servings.
  

Source:  Better Homes & Gardens