b'SERVES 48 eggs cup cream cup chopped low-sodium ham cup melted butter, dividedIn a bowl, beat the eggs with the cream to a smooth consistency, as if 1 cup shredded Jack cheese making an omelet, then add the chopped ham.410-inchflourtortillas cup grated Parmesan cheese Add 2 tablespoons of melted butter to a nonstick pan, and cook over medium-high heat until it starts to sizzle. Add the eggs, reduce the heat to medium, and cook, stirring continuously to make soft scrambled eggs, about 4 to 5 minutes. Add the Jack cheese, stirring well for 1 minute until it melts. Turn off the heat and set the eggs aside until ready to use.Set a nonstick 10-inch skillet over high heat and preheat for 4 minutes. Place a flour tortilla in the skillet and cook over high heat for 1 minute per side. Transfer the hot tortilla to a work surface and place a quarter of the egg mixture right in the middle of it. Fold the sides in and then roll it into a burrito. Repeat with the remaining tortillas.Set a nonstick 10-inch skillet over high heat and preheat for 2 minutes. Meanwhile, brush the rolled-up burritos with the remaining melted butter and sprinkle the Parmesan cheese over them.Reduce the heat to medium and cook the burritos in the skillet for 1 minute per side, then serve.SUGGESTED WINE PAIRING: FB LAMBRUSCO METODO ANCESTRALE step-by-step'