Taco Scrambled Eggs Recipe
Ingredients
| Eggs | 6 Small, beaten | |
| 1/2 cup reconstituted nonfat dry milk | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Few dashes bottled hot pepper sauce | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green chili peppers | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 2 medium tomatoes, peeled, seeded, and chopped | ||
| Plain yogurt | 2/3 Cup (16 tbs) | |
| Chili powder | 2 Teaspoon | |
Directions
In bowl combine eggs, milk, cheese, salt, and hot pepper sauce.
In skillet cook onion and green chili peppers in butter or margarine till onion is tender but not brown.
Add the egg mixture.
Cook with out stirring till egg mixture begins to set on bottom and around edges.
Lift and fold the partially cooked eggs with a spatula so uncooked portion flows underneath.
Continue cooking 5 to 8 minutes or till eggs are cooked throughout but still glossy and moist.
Add the chopped tomato.
Cover and cook 1 minute.
Serve eggs on shredded lettuce, if desired.
Combine yogurt and chili powder; pass to dollop atop eggs and lettuce.
In skillet cook onion and green chili peppers in butter or margarine till onion is tender but not brown.
Add the egg mixture.
Cook with out stirring till egg mixture begins to set on bottom and around edges.
Lift and fold the partially cooked eggs with a spatula so uncooked portion flows underneath.
Continue cooking 5 to 8 minutes or till eggs are cooked throughout but still glossy and moist.
Add the chopped tomato.
Cover and cook 1 minute.
Serve eggs on shredded lettuce, if desired.
Combine yogurt and chili powder; pass to dollop atop eggs and lettuce.
Chef
