Mexi Egg Scramble Skillet

This makes a great weekend brunch, don't omit the baking powder, it makes the eggs light and fluffy, adjust the Tabasco or hot sauce to taste :)

• Ready In: 18 mins
• Serves: 6

Ingredients

• 12  large eggs, slightly beaten
•  Tabasco sauce (to taste) or   louisiana hot sauce (to taste)
• 1⁄8 teaspoon baking powder (this will make the eggs very fluffy)
• 1  teaspoon seasoning salt (or use white salt)
• 1⁄2 teaspoon fresh ground black pepper (or to taste)
• 2  tablespoons butter
• 1  small onion, chopped
• 1  bell pepper, seeded and chopped (use green or red)
• 1 1⁄2 cups  sliced fresh mushrooms
• 1 (4 ounce) can diced green chilies
• 1 1⁄2 cups  shredded  Mexican blend cheese (or use cheddar)

Directions

1. In a medium bowl combine eggs with Tabasco, baking powder, salt and black pepper.
2. In a large skillet melt butter over medium-high heat.
3. Add in onion, bell pepper and fresh mushrooms; cook until tender.
4. Add in the chiles and egg mixture; cook stirring until the eggs just begin to set.
5. Sprinkle the cheese over the eggs.
6. Cover and cook until the eggs are JUST set (do not over cook the eggs).