Dilly Brunch Pockets

Ingredients

 * 10 3/4corn tortillas (about 6 inches)
 * 1 large italian plum tomato cut in half, seeded and chopped (1/2 cup)
 * 1/4 cup plus 2 tablespoons sliced green onions
 * 1 tsp chopped fresh dill weed or 1/4
 * 1 tbsp margarine or butter
 * 6 eggs, slightly beaten
 * 1 package (5 to 6 ounces) sliced canadian Bacon or 12 thin slices, folded in half
 * 1 cup shredded Cheddar Cheese (optional)
 * salt and pepper to taste

Directions

 * 1) To warm and fold corn tortillas, briefly cook each tortilla on both sides in a non-stick skillet, about 1 minute (do not over cook), and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled.
 * 2) In 10-inch non-stick skillet, briefly saute tomato and 1/4 cup green onions with dill in margarine.
 * 3) Add beaten eggs, salt and pepper to taste.
 * 4) Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft. Remove from heat.
 * 5) To fill each tortilla, place 1 slice of Canadian Bacon in one pocket of folded tortilla; fill second pocket with about 2 tablespoons egg mixture. As each tortilla is filled, arrange overlapping in shallow 12x8x2 inch baking dish (lightly brushed with margarine or sprayed with no stick cooking spray).
 * 6) Sprinkle with Cheese, if desired, and remaining 2 tablespoons chopped green onion.
 * 7) Bake at 350 degrees F for 15 to 20 minutes, or until just heated through.

Note: Can also be made with wheat flour tortillas (about 6 = inches). Warm wheat flour tortillas on both sides in non-stick skillet about 30 seconds before folding in quarters.

Nutritional Information

 * Per serving:(without Cheese) 242 calories, 14g protein, 24g carbohydrates, 10g total fat, 2g dietary fiber
 * (with Cheese) 318 calories, 19g protein, 24g carbohydrates, 16g fat, 2g dietary fiber