2 tbs butter
1/2 c green pepper, chopped
6 large eggs, beaten
1/2 c canned pumpkin
1/4 LB Velveeta, cubed
2 tbs milk
3/4 tsp salt
1/4 tsp pepper
1/8 tsp chili powder
tortilla chips
picante sauce
In a large skillet saute green peppers in butter. In bowl combine eggs, pumpkin, milk and seasonings, mix well. Pour egg mix into saute pan. Cook eggs over med heat, stirring constantly, until eggs are set. Remove from heat and fold in cheese. Serve over chips and top with picante sauce.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment