Recipe Swap

6 corn tortillas
3 tsps. butter or margarine divided
1/2 onion chopped
2 tsps. powdered red chiles
2 tsps. ground cumin
1/2 c. mixed red ñ green bell peppers  chopped
6 eggs  beaten
Salt to taste
1 large tomato chopped
1½  c. cheddar cheese shredded or UR choice
2 green onions chopped
Cilantro leaves

Cut tortillas into coarse pieces a bit smaller than 1” square.

Melt 2 teaspoons butter in a large nonstick skillet medium heat. Add tortillas - cook till edges start to brown-stir often about 4 minutes. Add onion- powdered red chiles and cumin and stir in the remaining 1 teaspoon of butter. Stir -heat till onions are cooked.

Reduce heat to low ñ add bell peppers- eggs ñ salt. As eggs begin to set- stir them around with tortilla mixture. When eggs are no longer runny- but just before they have fully set- sprinkle tomato in a layer over the top. Sprinkle cheese over tomatoes - cover with a lid. Turn off heat ñ leave pan on burner 5 minutes. Cheese should melt with just the covered lid on top- if not- run pan under broiler until cheese is melted ñ bubbly.

Garnish with chopped green onions ñ cilantro leaves chopped. Cut into wedges ñ serve. Serve with salsa or  pico de gallo on the side.

Note~  can add olives if U want