Mexi Egg Scramble Skillet

• 12 large eggs, slightly beaten
• Tabasco sauce (to taste) or louisiana hot sauce (to taste)
• 1/8 teaspoon baking powder (this will make the eggs very fluffy)
• 1 teaspoon seasoning salt (or use white salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 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)

1. In a medium bowl combine eggs with Tabasco, baking powder, salt and black pepper.
2. In a large skillet melt butter over medium-high heat.
3. Add in onion, bell pepper and fresh mushrooms; cook until tender.
4. Add in the chiles and egg mixture; cook stirring until the eggs just begin to set.
5. Sprinkle the cheese over the eggs.
6. Cover and cook until the eggs are JUST set (do not over cook the eggs).

eggs, tabasco sauce, baking powder, salt, fresh ground black pepper, butter, onion, bell pepper, mushrooms, green chilies, blend cheese

Taken from www.food.com/recipe/mexi-egg-scramble-skillet-252586 (may not work)