Recipe: Egg Tacos with Picante Sauce

EGG TACOS

1/2 of a medium onion, chopped
1 jalapeno pepper, seeded, chopped
1/2 of a red bell pepper, chopped
5 tablespoons olive oil, divided use
6 eggs, separated
2 tablespoons milk
1 tablespoon chili powder
Salt and pepper, to taste
FOR SERVING:
4 flour tortillas, heated
1 large tomato, chopped
4 ounces Monterey jack cheese, shredded
Picante sauce, to taste

Chop onions and peppers and saute in 2 tablespoons olive oil until limp.

Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers.

Beat egg whites separately until stiff. Fold into egg yolk mixture.

Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown.

TO SERVE:
Divide egg mixture into four parts. Place a piece of egg in center of warm tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.

Makes 4 servings
Source: Elizabeth Powell
From: Csally/wv