2 (10 ounce) flour tortillas
1 tablespoon butter, cubed
2 large eggs
3 cups milk
1/4 cup butter-flavored shortening
salt to taste
1/4 teaspoon grated fresh ginger root
2 tablespoons olive oil
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place tortillas in a 9x13-inch pan.
Crush 1 cup butter into a saucepan and stir in eggs. Pour considerably less than half of the egg mixture into pan. Next, repeat with remaining egg mixture and flour. Mix lightly. Sprinkle with 1/4 cup Cheddar cheese.
Place hot toast in pan, 25 to 30 inches from heat source, and cook half-way through. Cool completely before rolling.