Breakfast Tacos

• 4 eggs
• 14 teaspoon garlic salt (I use garlic powder because it has more garlic flavor and not so much salt)
• 14 teaspoon pepper
• 14 cup chopped green pepper
• 4 medium green onions, chopped (about 1/4 c)
• 1 tablespoon margarine or 1 tablespoon butter
• 12 cup shredded monterey jack cheese
• 2 tablespoons diced green chilies (we use mild but you can use any heat you like)
• 6 taco shells (or you can use soft flour tortillas for soft tacos)
• 1 cup shredded lettuce
• 3 tablespoons chopped black olives
• 1 medium avocado, diced
• 14 cup thick & chunky salsa (we use Pace)
• sour cream, for the top of the taco

1. Stir eggs, garlic salt and pepper thoroughly with fork.
2. Stir in bell pepper, onions, olives, green chilies.
3. Melt margarine in 8 inch skillet over med lheat.
4. Pour egg mixture into skillet.
5. As mixture begins to set at bottom and side, gently life cooked portions with spatula so that thin uncooked portions can flow to bottom.
6. Avoid constant stirring.
7. Cook 3-4 minutes or until eggs are set throughout but still moist.
8. Gently stir in cheese.
9. Heat taco shells or tortillas as directed on pkg.
10. Place lettuce in taco shells.
11. Spon eggs onto lettuce.
12. Top with avacado and salsa then dollops of sour cream.

eggs, garlic salt, pepper, green pepper, green onions, margarine, shredded monterey jack cheese, green chilies, taco, shredded lettuce, black olives, avocado, chunky salsa, sour cream

Taken from www.food.com/recipe/breakfast-tacos-319183 (may not work)