We put our 10-inch nonstick pan on the stove and begin heating it with half of the oil over medium heat. We will prepare one egg wrap at a time. When the oil is hot, we sauté half of the minced jalapeño and half of the scallions. Using our garlic press, we press one garlic clove into the pan when the jalapeño and scallions are softened. We stir in half of the coriander and cumin. We whisk 2 of the eggs with a pinch of salt in a medium bowl and add to the pan. We let the eggs cook for a minute, and using a rubber spatula, lift the edges and allow the uncooked eggs to flow underneath. When the “frittata” is starting to set on top, we put it in the oven for a few minutes to finish cooking through.
We heat one of the tortillas wrapped in paper towels on a dinner plate in the microwave for 20 seconds. Using a potholder, we take the eggs out of the oven, give the pan a shake to loosen, and slide the mixture onto the warm tortilla (discarding the paper toweling first). We top with some cilantro and roll up. We serve this one with salsa while we make another one. Of course, we need to be extra careful of the hot handle as we repeat the sautéing of the vegetables and baking the egg mixture.