Mexi Egg Scramble Skillet
This makes a great weekend brunch. Don't omit the baking powder, it makes the eggs extra light and fluffy. You can adjust the Tabasco or hot sauce to taste. I like a little heat!
SERVES 6

12 large eggs, slightly beaten
Tabasco sauce or louisiana hot sauce (to taste)
1/8 teaspoon baking powder (this will make the eggs very fluffy)
1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper
2 tablespoons butter
1 small onion, chopped
1 bell pepper, seeded and chopped (use green or red)
1 1/2 cups sliced fresh mushrooms
1 (4 ounce) can diced green chilies
1 1/2 cups shredded Mexican blend cheese (or use cheddar)

In a medium bowl combine eggs with Tabasco, baking powder, salt and black pepper.

In a large skillet melt butter over medium-high heat.

Add in onion, bell pepper and fresh mushrooms; cook until tender.

Add in the chiles and egg mixture; cook stirring until the eggs just begin to set.
Sprinkle the cheese over the eggs.

Cover and cook until the eggs are JUST set (do not over cook the eggs)