1. In a non-stick skillet, melt butter over medium-high heat and add half the sliced scallions. Cook for 2 minutes or until they soften, then add beaten eggs. Cook, stirring often until you get the desired consistency of eggs, then remove from heat and place cooked eggs in a bowl and season, to taste, with salt.

2. Place the pan back on the heat and warm the tortillas until they’re soft. Divide eggs between tortillas, then top with sour cream and remaining sliced scallions and serve immediately.