lokismom

12 (6 inch) flour tortillas
12 eggs
2/3 cup milk, light cream or half and half
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 (11 ounce can whole kernel corn
with sweet peppers, drained
1/2 cup thinly sliced green onion
1 cup shredded reduced fat or regular
monterey jack cheese with jalapeno peppers
salsa

Wrap tortillas in a stack in foil; heat in a 350 oven for 10 minutes to soften. Or wrap tortillas in microwave safe paper towels; heat in microwave oven on high about 1 minute or till softened. In a large bowl beat together eggs, milk or light cream, salt and pepper. To scramble eggs, in a very large skillet, heat oil over medium heat. Add egg mixture. Cook, without stirring,
till mixture begins to set on bottom and around edge. Add corn and 1/4 cup of the green onion. Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath. Add cheese. Cook over medium heat till cooked by still glossy and moist. Remove from heat. Sprinkle with remaining green onion. Spoon egg into a serving container and place tortillas in basket. Let each person spoon egg onto tortilla and roll up. Serve with
salsa