TEX-MEX BREAKFAST
1 to 2 corn tortillas, cut into 1/2
inch squares
2 tbsp. vegetable oil
1 clove garlic
1 onion, chopped
1 green pepper, chopped
5 lg. mushrooms, sliced
8 eggs, beaten, with a dollop of milk
2 lg. tomatoes, diced
Cheese, grated
2 TBL. hot (or mild) salsa
Heat the oil in a large, deep skillet; saute tortilla squares, garlic, onion, green pepper and mushrooms till softened. Add eggs, stir frequently. When eggs are cooked, add tomatoes, salsa and cheese. Salt and pepper to taste. Serves 4
1 to 2 corn tortillas, cut into 1/2
inch squares
2 tbsp. vegetable oil
1 clove garlic
1 onion, chopped
1 green pepper, chopped
5 lg. mushrooms, sliced
8 eggs, beaten, with a dollop of milk
2 lg. tomatoes, diced
Cheese, grated
2 TBL. hot (or mild) salsa
Heat the oil in a large, deep skillet; saute tortilla squares, garlic, onion, green pepper and mushrooms till softened. Add eggs, stir frequently. When eggs are cooked, add tomatoes, salsa and cheese. Salt and pepper to taste. Serves 4
