This recipe courtesy of Francinne Cascio Lawrence from her book Cooking with Baby on Your Hip.

Ingredients:

• 2 free-range chicken eggs
• 2 strips pancetta or veggie bacon
• 1/4 cup fresh veggies, finely chopped (mushrooms, broccoli, leeks, bell pepper)
• 1/2 cup lowfat cottage cheese
• 1 tsp fresh cilantro, cilantro
• 1/2 cup fresh tomato, diced
• pat of butter
• 2 large flour tortillas

Instructions:

1. Cook 2 slices pancetta in a small skillet until crispy, or prepare 2 slices veggie bacon, then crumble into tiny morsels.
2. Wisk eggs until the yokes and whites are well blended.
3. Melt just a tad of butter in a medium skillet. Pour the eggs into the hot skillet along with the chopped cilantro, cottage cheese, pancetta or veggie bacon, and chopped vegetables.
4. Stir and scramble the egg mixture until if forms firm clumps.
5. Place tortillas on two plates. Spoon equal amounts of the egg mixture onto each tortilla and top with diced tomato. Fold the bottom of the tortilla forward, then wrap the sides in toward the middle until it forms a pouch with the top end open.
6. Serves 2. Best when hot, but makes great picnic food, too.

Note:  You may substitute salsa for the fresh tomato, but nursing moms beware:  The milder, spiceless version above is suggested to protect the innocent.