- 2 tablespoons butter
- 1/2 cup sliced onion
- 1/4 cup chopped cooked ham
- 1/4 cup chopped green bell pepper
- 4 eggs, beaten
- 1/2 cup shredded Monterey Jack cheese
- 4 (8 inch) flour tortillas
- 1/4 cup salsa
- Melt butter in a skillet over medium-low heat; saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. Pour eggs into ham-vegetable mixture; cook and stir until eggs are scrambled and cooked through, about 5 minutes.
- Sprinkle Monterey Jack cheese over egg mixture; cook and stir until cheese is melted, 2 to 3 minutes. Serve egg mixture in tortillas; top with salsa.
08/27/2019
recipepes.com
denver omelet breakfast taco, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
