Feel Freda Talk

• spinach tortilla, or whatever flavor you prefer
• 2 eggs
• 3 baby Bella mushrooms
• 1/4 zucchini
• muenster sliced cheese, or your favorite cheese
• fresh scallions
• salt and pepper, to taste
• 1 tsp paprika
• 1 tsp cayenne pepper
• chipotle Cholula hot sauce, optional

1. Chop up vegetables. You can use mushrooms and zucchini OR you can choose whichever vegetables you would prefer.
2. While chopping, heat up skillet over medium heat. Once hot, add olive oil.
3. Add chopped vegetables to skillet and season with salt, pepper, cayenne, and paprika. Let vegetables sauté for about 5 minutes.
4. While vegetables are sauteing, whisk eggs in a bowl for about 1 minute. Set aside until vegetables are ready.
5. Once vegetables have been in the skillet for 5 minutes, add eggs to skillet. Let cook on one side, flip over, and let cook on the other side. (Sometimes, I end up with more scrambled eggs, as opposed to a true omelet.) With about 3-5 minutes left in the cooking process, add cheese to eggs. ***
6. Continue cooking until cheese is melted.
7. Once cheese is melted, put egg mixture onto tortilla. Cut scallions and sprinkle on top.
8. Before wrapping, add Cholula, or any other topping you wish, and fold.
9. Wrapping a tortilla is the hardest part of this meal. I put the eggs in a rectangle shape and fold the tortilla on the smaller sides of that rectangle. I, then, fold the tortilla long ways until it’s completely wrapped. I usually cut it in half and enjoy!

***Note: Step 5: do NOT add cheese to eggs until there is no more runny yolk or whites in the pan. We want the eggs to get a little bit of a crust, but we don’t want any raw egg when the cheese gets added.