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4 eggs large
1 to 2 dashes black pepper
1 4-ounce can green chilies diced, drained
2 tablespoons onions minced
2 tablespoons butter or margarine
4 flour tortillas 8-inch
Preheat oven to 350°.
In a medium bowl, whisk eggs and pepper until well blended. Stir in green chilies and onion.
In a large skillet over medium heat, melt 1 tablespoon of the butter. Add egg mixture. Cook until eggs are no longer runny but still moist, stirring as needed to scramble eggs. Remove from heat.
Spread remaining 1 tablespoon butter on one side of each tortilla. Place one-fourth of the egg mixture down center of each tortilla, buttered-side up. Fold up bottom side 1/2 inch, then fold in sides of tortilla to make an 'envelope' and roll up. Fold up remaining tortillas. Place seam-side down in an ungreased 1 1/2 -quart oblong baking dish. Cover tightly with foil.
Bake for 15 minutes or until heated through.
Serve with a glass of milk and apple wedges.
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