Fajita Scramble

1 Large Egg
1 Tbs Olive Oil
2 Tbs Salsa
3 Mushrooms (med)
1/2 cup Green Bell Pepper
1/4 cup brown (sweet) Onion
1 slice(ring) fresh Jalapeno Pepper

Keep a fresh jalapeno in a freezer bag in the freezer. They are easy to slice and last much longer.

Use a small pan, 8" preferred. Spread the mix across the pan evenly in a layer and then use a spatula to gently press the mix, so that it evenly and completely covers the bottom of the pan. When you mix the veggies from time to time, re-flatten to completely cover the pan.

Scrambled eggs are easy to over cook. Don't scramble the egg until you are ready to cook it. Lower the temperature of the burner to med-low before adding the pan back to it. When you add the egg, it will cook quickly. Once the bottom has set, but there is still liquid, push the egg around, folding it into itself. While there is still a little liquid left, remove the pan from the fire and continue to fold the egg. The heat from the pan and the egg itself, will continue cooking it.

The best way to this is to have the vegetables prepared ahead of time. Chop the peppers, onions, mushrooms and jalapeno and put them in a zip lock type baggie and then add the olive oil and whatever salt and pepper you might like. Let it marinate for 20 minutes. Heat the non-stick pan over medium heat. Once the pan is hot, add the mix. Saute the mix for approximately 10 minutes until softened and starting to brown. Before you remove the mix, scramble your egg in a bowl. Remove the mix to a plate and lower the burner to "3" or med-Low. Cook scrambled egg to desired consistency (this usually only takes 30 seconds or so for me). Plate the eggs over the mix and add the salsa over the eggs

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user CABLEGUYXX.