Recipe: Eggs can be the main course with this dinner dish

Breakfast for dinner? Sure, why not. Scrambled eggs, dressed up with a perky compound butter and tortillas can be a delicious, quick-to-prepare meal any time of day.

I like to keep a variety of airtight compound butters in the freezer as flavor boosters that are ready to use when needed. Some are a simple mix of butter and minced fresh herbs; they are delectable on pasta or steak, fish or veggies. The Chili-Cilantro Butter used in this recipe is delicious partner atop warm tortillas and teamed with scrambled eggs. If you don’t like cilantro, leave it out and let the minced Italian parsley be the star.

Scrambled Eggs Wrapped in Warm Tortillas with Chili-Cilantro Butter

Yield: 6 servings

Chili-Cilantro Butter

1/2 cup (1 stick) butter, softened

1 tablespoon chili powder

1/8 teaspoon ground cumin

1 tablespoon minced cilantro

Eggs

12 eggs

1/4 cup water

1 teaspoon seasoned salt

Freshly ground black pepper, to taste

3 tablespoons butter

1 tablespoon snipped chives or minced green onions

1 tablespoon minced fresh parsley

Optional: 1 teaspoon minced cilantro

6 to 10 flour tortillas or 12 to 14 corn tortillas

DIRECTIONS

1. Using a food processor, process all Chili-Cilantro Butter ingredients until smooth and well blended. Place in a small bowl.

2. Whisk eggs and water in a large bowl; stir in seasoned salt and black pepper. In a large heavy skillet, heat 3 tablespoons butter over medium heat. When melted and foam begins to subside, add egg mixture. Reduce heat to low and cook, stirring, for 8 to 10 minutes, or until set. If eggs are cooking too quickly (which makes them less creamy) remove them from heat and keep stirring — the residual heat will cook them. Eggs should appear creamy. Sprinkle with chives, parsley, and cilantro.

3. Meanwhile heat tortillas. Wrap tortillas in moist kitchen towel and place on microwave-safe plate or pie pan. Microwave on high for approximately 3 minutes, or until heated through. Be careful to avoid steam burns when unwrapping tortillas; the towel will be hot and there will be steam released when opening the towel, so open it so the steam escapes in a direction away from you.

3. If using corn tortillas, double them up to use two for each. Spread tortillas with chili butter and spoon in about 2/3 cup of egg mixture. Fold in half and serve immediately. You probably won’t use all the butter mixture. Refrigerate or freeze leftovers and use atop grilled fish, chicken, or beans.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.