This recipe is so much a favorite of mine that I will chose to eat it at any time of the day or night. It is best after a long walk and satisfies my need for both protein and fulfillment. Both maiki and Emma love it too and look at me with happy, thankful faces. The recipe emerged last year one sunny afternoon at the cottage when we had few ingredients on hand and three hungry bellies to fill. Now that I think about it I was probably inspired by the mu shu vegetables we used to get from our favorite Chinese restaurant in Berkeley. I am still going strong on my love of cabbage kick. Hope that you enjoy them as much as we do!
I am not good with measurements so I will just say to eye ball the amount that you think that you will need. I finely chop cabbage and onions. Small bit of broccoli are wonderful too! Saute veggies with a bit of olive oil and finish with a pinch of Italian seasoning, salt and pepper. Remove most of the vegetables to make room for eggs in the pan and place them inside each tortilla with shredded cheese. I add butter to my skillet and four eggs and scramble with the cabbage and onion left in the pan. It will cook quickly. Add eggs to the tortilla and fold. They are fantastic with fistfuls of Italian parsley. I also love adding scallions but I am a big fan of onions.