Mexican Scrambled Eggs
|Mushrooms||1⁄4 Pound, sliced|
|Sliced green onion||14 Cup (224 tbs)|
|Seeded chopped canned california green chiles||1 Tablespoon|
|Shredded cheddar cheese/Shredded jack cheese||4 Ounce (1 Cup)|
|Avocado||1 Small, peeled, pitted, and sliced|
|Red taco sauce||1⁄4 Cup (4 tbs) (Or Green)|
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.