Vegetable Egg Breakfast Enchilada

• 1 teaspoon canola oil
• 1 cup sliced scallion
• 1 cup canned whole kernel corn
• 1 (10 ounce) package frozen chopped spinach, thawed,drain and squeezed dry
• 7 large beaten eggs
• 12 teaspoon salt
• 34 cup shredded cheddar cheese
• 34 cup shredded monterey jack pepper cheese
• 8 flour tortillas

1. Preheat oven to 350 degrees.
2. Scramble 7 eggs and add salt.
3. Heat oil in a large skillet.
4. Add scallions and corn.
5. Cook and stir for 2-3 minutes.
6. Add spinach and stir.
7. Add eggs scramble, using a spatula to pull in eggs from side of skillet to the middle while it cooks until fluffy-don't let it get dry.
8. Take off from heat and stir in 1/4 cup of each cheeses.
9. Spoon off filling down center of each tortilla, dividing it equally.
10. Roll up and place seam side down in a 13x9 inch baking dish.
11. Sprinkle with remaining cheeses.
12. Bake uncovered until cheese melts.

canola oil, scallion, whole kernel corn, eggs, salt, cheddar cheese, shredded monterey jack pepper cheese, flour tortillas

Taken from www.food.com/recipe/vegetable-egg-breakfast-enchilada-42692 (may not work)