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Mexican Scrambled Eggs

Chef.Foodie's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Mushrooms 1⁄4 Pound, sliced
  Sliced green onion 14 Cup (224 tbs)
  Seeded chopped canned california green chiles 1 Tablespoon
  Flour tortillas 2
  Shredded cheddar cheese/Shredded jack cheese 4 Ounce (1 Cup)
  Eggs 4
  Salt 1⁄4 Teaspoon
  Avocado 1 Small, peeled, pitted, and sliced
  Red taco sauce 1⁄4 Cup (4 tbs) (Or Green)
Directions

Melt butter in a frying pan over medium heat.
Add mushrooms, onion, and chiles; cook, uncovered, until mushrooms are limp and liquid has evaporated (about 5 minutes).
Meanwhile, arrange tortillas on a baking sheet; sprinkle evenly with cheese and place in a 350° oven until cheese is melted (about 4 minutes).
Beat eggs and salt until blended; pour into mushroom mixture and cook, lifting cooked portion with a wide spatula to allow uncooked egg to flow under.
Cook until done to your liking.
Spoon eggs over cheese-topped tortillas; top with avocado slices.
Pass taco sauce.
Serve with knife and fork.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Saute
Interest: 
Holiday, Gourmet
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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