Photo: National Onion Association

Yield: 4 servings.

4 8-inch flour tortillas

2 cups chopped onions

1 Tbsp. olive oil

4 eggs

4 egg whites

1 cup chopped tomatoes

¼ cup chopped cilantro or parsley

¼ tsp. black pepper

as needed, fresh mango salsa (recipe follows)

as needed, avocado-red onion salsa (recipe follows)

as needed, fat-free sour cream or yogurt

Stack tortillas; wrap in foil. Heat in 350°F oven for 10-15 minutes. Meanwhile, saute 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 the egg mixture, tucking in ends to prevent filling from falling out. Serve with salsas and sour cream or yogurt.

Fresh Mango-Onion Salsa: Combine 1 cup chopped fresh mango (or peaches) with ¼ cup chopped yellow or red onion, ½ tsp. grated orange peel, 2 Tbsp. orange juice and 1-2 tsp. minced seeded fresh jalapeno pepper (optional). Makes 1 cup.

Avocado-Red Onion Salsa: Combine 1 large or 2 small diced avocados (about 1 cup) with ¼ cup thin wedges of red onion, 2 Tbsp. chopped fresh cilantro and 1Tbsp. lime juice. Makes 1 cup.