Inn at Charlotte

Charlotte, Vermont

Specialty Recipe

Mexican Scrambled Eggs

Ingredients:

2 large cloves of garlic, mashed or chopped very finely

2 jalapeño peppers, deseeded and chopped finely

2 large tomatoes - peeled and seeds removed, then chopped finely

2 Tablespoons fresh cilantro, chopped

3 stalks of green onion, diced

8 eggs, beaten

Salt and pepper to taste

2 Tablespoons or more of extra-virgin olive oil

In a large skillet, heat olive oil for 5 minutes. Add garlic and fry until it is just beginning to turn brown. Add all ingredients except eggs. Saute until done and veggie liquid has disappeared. Add the beaten eggs and keep stirring until all veggies and eggs are nicely mixed and eggs are done (should not be runny). You can serve the eggs on a tortilla with a slice of avocado on top (tortilla should be fried in a little oil). Enjoy with some corn muffins. You can use regular green peppers in place of hot (jalapeño peppers).

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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