Mexican Scrambled Eggs
Vicki Butts (lazyme)
1/4 lbmushrooms, sliced
1/4 csliced green onion
1 Tbspcanned green chiles
1 cshredded cheddar cheese or jack cheese
1 smallavocado, peeled, pitted, sliced
·taco sauce, red or green
How to Make Mexican Scrambled Eggs
- 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 350F 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.