Butternut Squash Frittata
The recipe Butternut Squash Frittata can be made in approximately 45 minutes. This recipe serves
Breakfast Enchiladas With Scrambled Eggs Mushrooms And Salsa
Ingredients
- 10 corn tortillas
- 1 tablespoon olive oil
- 3/4 cup canned diced tomatoes with their juice
- 3 cups (about 6 ounces) sliced stemmed mushrooms (choose ones like the flavorful cultivated shiitakes or wild morels, chanterelles or hedgehogs), well rinsed
- 2 teaspoons finely chopped fresh thyme (optional)
- 6 large eggs, lightly beaten with scant ½ teaspoon salt
- 2/3 cup crumbled fresh goat cheese or cream cheese (optional)
- 1 jar (16 ounces) Frontera Jalapeño-Cilantro Salsa
- 1 cup (4 ounces) shredded cheddar cheese (or other easily melting cheese like Mexican Chihuahua or Jack)
- Chopped fresh cilantro, for garnish
Instructions
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