Made for your 2014 Wk 17 Football Pool win, I halved this recipe to make 3 omelet-style servings for DH, his brother & I for a weekend brunch. Served w/salsa & a dollop of sour cream, they were super good & a trip down Dallas memory lane that we take often here. I used the opt bacon (prob more than stated by the recipe for the guys), but left out the green chilies. They are often hard to find here & I think of them more as a Southwest US (Santa Fe or Albuquerque) flavor vs Tex-Mex anyway. Thx for sharing this recipe w/us. The guys were esp glad I lost the pool this wk. :-)
Delicious! We loved this quick and easy egg scramble. I always have an overabundance of eggs from my chickens, so I'm constantly looking for recipes to use them. I was really glad to stumble upon this yummy recipe. I made the recipe as written, with a few minor changes. I added 3/4 tsp. baking powder to the egg/ cream mixture. I always do this when I make scrambled eggs or omelets as I think it makes for fluffier eggs. Also, I used 4-cheese Mexican blend instead of the cheddar and Monterey Jack cheeses. I used the optional bacon and cooked it all in my 12" cast iron skillet. I served the scramble topped with salsa and creme fraiche for a delicious, filling breakfast. Thank you for sharing this wonderful recipe...it is definitely a keeper!! **Made for 2013 Fooball Pool**
Great scramble!!! I made this for one serving and just guesstimated at the amounts for the veggies and added salt and pepper to taste. I didn't have any mushrooms, but not a huge fan of them, but otherwise followed as written and chose to add the bacon, yummy!!! Served it with a banana chocolate chip muffin and fruit for a great lunch!! Made for your win in the football pool, congrats!!