Julia Child's Egg Burritos

For Burrito Skins: Whisk the eggs in a bowl with the seasonings to taste. Set a 6-inch non-stick frying pan over moderately high heat and brush lightly with butter.

Pour in 1 1/2 Tbs. of egg and tilt pan in all directions to film the bottom. Cover the pan for a few seconds until the egg has set, then slide it out onto wax paper. Repeat with remaining mixture.

For Scrambled Egg Filling: Scramble the remaining egg mixture by placing fry pan over moderately low heat. Add enough butter to film the bottom and sides of pan.

Pour in eggs. Slowly scrape the bottom of the pan with a spatula from the edges to the center, continually until the eggs gradually coagulate (this will take 1-2 minutes, so don't rush them). Scramble until the eggs are softly set but not runny. Do not overcook.

Mix eggs with cottage cheese and herbs. Adjust seasonings to taste.

For Burritos: Roll up a portion of scrambled egg in each burrito skin like an open-ended cigar.

Put tomato sauce in the bottom of a buttered baking dish. Arrange burritos on top. Sprinkle with grated cheese.

Preheat oven to 450 degrees F. Shortly before serving, bake in the upper third level of the oven until the sauce bubbles and the cheese has melted (7-10 minutes). Do not overheat!