Instructions: In a bowl, combine, chopped tomato, chopped onion, chopped jalapenos, and chopped parsley; set aside.

In a non-stick skillet, cook beaten eggs in margarine, stirring occasionally, until set.

Arrange shredded lettuce on flour tortillas, then divide and spoon the eggs onto the tortillas. Top with the tomato salsa. Roll up.

This recipe yields 2 servings.

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