Ranch-style Breakfast Burrito with Two Onion Salsas

Stack tortillas; wrap in foil.

Heat in 350°F oven for 10 to 15 minutes.

Meanwhile, sauté onions in oil over medium heat for 5 minutes, or until tender.

Beat eggs, egg whites, tomatoes, cilantro and black pepper together in bowl with fork.

Pour over onions and cook on medium heat, stirring with spatula until scrambled, about 6 minutes.

Divide egg mixture onto warm tortillas. Roll tortillas around egg mixture, tucking in ends to prevent filling from falling out. Serve with salsas and sour cream or yogurt. Makes four servings.

Combine 1 cup chopped fresh mango (or peaches) with ¼ cup chopped yellow or red onion, ½ teaspoon grated orange peel, 2 tablespoons orange juice and 1 to 2 teaspoons minced, seeded fresh jalapeño pepper (optional). Makes 1 cup.

Combine 1 large or 2 small diced avocados (about l cup) with ¼ cup thin wedges of red onion, 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Makes 1 cup.