A Mexican flair to this fast and tasty eggchilada for breakfast or snack.
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Beat eggs and pour into a non-stick skillet over medium heat.
Swirl pan over heat as you draw a large spoon across sides scraping into center of skillet.
Cook until eggs are thickened, but still moist. Fold in salsa and cheese.
Spread egg mixture down center of tortilla. Roll tortilla around eggs.
Garnish with salsa and sour cream, if desired.
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