Eggs Sonoma

  We are all fond of scrambled eggs and this recipe in the Better Homes and Gardens Our Best Recipes looked like an excellent change of pace. A cross between scrambled and an omelet. The addition of the hot peppers added some zip to the eggs. None of us were too wild about the tortillas, but then we don’t eat them very often. I think that using them is something you can do or not. Served with sausage links it made a good supper.

Eggs Sonoma

⅓ cup seeded, chopped tomato

1 4-oz can diced green chile peppers drained

2 Tbsp finely chopped celery

1 tbsp finely chopped onion

1 tsp white wine vinegar

½ tsp sugar

⅛ tsp dried rosemary

6 eggs

 ¼ tsp salt

Dash ground black pepper

1 tbsp butter

4 - 6 or 7 inch corn or flour tortillas

Shredded cheddar or monterey jack cheese

  In a small bowl, combine the tomato, chile peppers, celery, onion, vinegar, sugar and rosemary. Set aside. In a medium mixing bowl, combine eggs, salt and black pepper; beat with a whisk or a rotary beater until well mixed. Add tomato mixture to egg mixture.

  In a large skillet, melt butter over medium heat, Add eggs and cook without stirring, until mixture begins to set on bottom and around edge. With a spatula lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes, or until egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.

  Meanwhile, heat tortillas, according to package directions. To serve, top each tortilla with some of the egg mixture. If desired, sprinkle with cheese. If desired top with Salsa. Makes 4 servings.

Tip. You can substitute ⅓ cup chopped jalapeno peppers for the green chile peppers.

(I had some jarred Jalapeno Peppers Mezzetta Brand that we all like so used them well drained).