Scrambled Eggs and Pan-Seared Mushrooms and Peppers

By bakers_delight85

Ingredients

• 1 Tbsp. safflower oil (or vegetable oil)
• 1/2 pound fresh mushrooms, thinly sliced
• 1 red bell pepper, seeded and cut into 1/4-inch strips
• 1 jalapeno chili, seeded and finely minced
• 4 flour tortillas
• 6 large eggs
• 1 clove garlic, minced
• 1/2 cup coarsely chopped fresh cilantro
• 2 Tbsp. finely chopped fresh chives
• 1/4 tsp. salt
• 1/8 tsp. coarsely ground black pepper
• 2 Tbsp. unsalted butter
• Cilantro for garnish

Details

Servings 6

Preparation

Step 1

Preheat the oven to 200 degrees F.
In a large skillet over medium-high heat, heat the oil. Saute the mushrooms, bell pepper, and jalapeno for 10 minutes, stirring frequently, until well browned and any liquid has evaporated. Remove the mushrooms and peppers to a plate.
Wrap the tortillas in a damp kitchen towel and heat in the oven until warm, about 10 minutes.
Meanwhile whisk together the eggs, garlic, cilantro, chives, salt, and pepper. Wipe the skillet clean and place over medium heat. Add the butter and heat until it begins to sizzle. Pour in the egg mixture and stir until barely set. Add the mushroom mixture, scramble with the eggs, and divide among the warm tortillas. Garnish with cilantro and serve.