4 large eggs - beaten with 3 Tablespoons of milk and a dash of salt
1/2 cup green pepper - thinly sliced
1/2 cup onion - thinly sliced
1 small tomato - diced
1 additional small tomato - sliced
4 Tablespoons shredded Jack or Pepper Jack cheese
1 tablespoon butter or cooking oil
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
In a medium (10-inch) OVENPROFF skillet over medium-high heat, melt the butter. Add peppers, onions, chili powder and cumin. Cook until pepper is soft and onion is translucent - stiring occasionally - about 3 to 4 minutes. Add chopped tomato and continue cooking one minute.
Preheat oven to broil setting.
Reduce heat to medium and pour egg mixture over the vegetables. Cook until eggs are nearly set - about 6 to 8 minutes.
Top with tomato slices. Sprinkle evenly with cheese. Carefully place skillet in oven and broil on top shelf until cheese is melted and eggs are completely set - about 2 minutes.
Cut into wedges. Serve with tortillas and salsa.
The chili powder and cumen add a smokey kick. A great Tex-Mex breakfast that's fairly easy to prepare.
Mr Breakfast would like to thank KennyRogers for this recipe.
