Looking for a way to get your family to stop for breakfast? Look no further than this early morning eye opener. Serve with melon wedges.
12 large eggs, slightly beaten
3/4 cup heavy cream
1 teaspoon salt
2 tablespoons butter or margarine, melted
1 cup chopped onion
1 cup chopped red bell pepper
1 cup sliced mushrooms
1 (4 ounce) can ORTEGA Diced Green Chiles
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Combine eggs, cream and salt in medium bowl.
Melt butter in large skillet; cook onion, bell pepper and mushrooms until tender. Add chiles and egg mixture. Cook, stirring occasionally until eggs begin to set. Sprinkle cheddar cheese and Monterey Jack cheese over eggs. Cover; cook until eggs are set and fully cooked.
Makes 6 servings.