Cooking for one: Scrambled spinach tortillas

I call these scrambled spinach tortillas because the greens were front and center, with just enough eggs to bind and add some heft.  Same concept as Mark Bittman’s “more-vegetable-less-egg frittata“.  I topped it with a cream cheese-based sauce– whipped cream cheese plus scallions, a squeeze of lemon, and a prudent touch of sriracha.  Another spontaneous concoction.  I’m sure these won’t be on a menu near you anytime soon, but I partook of every bite with gusto.  You’re more than halfway to the weekend, folks!



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