Description
This is an easy and quick breakfast item. You can also make several extra and freeze them.
Ingredients
- 1 whole Yellow Onion, Diced
- 1 whole Jalapeno Pepper (stem Removed And Seeds) Diced
- 2 whole Red Roasted Peppers (from A Jar) Diced
- 1 Tablespoon Canola Oil
- 2 Tablespoons Sweet Cream Butter
- 6 whole Large Eggs, Beaten
- ¼ teaspoons Each: Salt, Black Pepper
- ½ teaspoons Chopped Fresh Parsley
- 2 dashes Hot Sauce (Tobasco) Your Favorite Hot Sauce
- 4 whole 6″ Flour Tortilla
- 2 cups Shredded Monterey Jack Cheese (or Cheese Of Your Choice)
Preparation
In a small bowl add diced onion, diced jalapeno pepper and diced roasted peppers; mix with a spoon.
In a skillet (10″) or large frying pan over medium heat add oil and butter. In a mixing bowl crack open eggs and add salt, black pepper, parsley and few dashes hot sauce and whisk together. Stir in the peppers and onions. Add egg mixture into the hot skillet and using a spatula cook scrambled eggs (about 5-6 minutes). When done remove from heat.
Lay warmed flour tortillas (microwave 15-20 seconds, if you want them warm) on a clean flat work surface. Spoon cooked scrambled mixture on top of tortilla (leaving room to roll them up) and add desired amount of cheese. Fold the top and bottom ends inward and roll up the tortilla. Place on a platter/dish seam side down. Dig in—they’re ready to eat!
You may freeze these if you like for a quick breakfast on the go. I use freezer quart-size bags and individually wrap them in that. Then I place several in a gallon size freezer bag and place in the freezer.
