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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Elaine's Breakfast Eggs Recipe

Brought to you by Elaine's, A B&B

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Cook Time: 10 min	Prep Time: 5 min
Yield: 4 servings

Ingredients:
Small sweet peppers in red,yellow and orange
Olive oil
Green onion
6 eggs
Sharp cheddar cheese
Salt and pepper

Instructions:
Chop the small red, yellow and orange peppers and the green onion. Be sure to remove the end of the peppers and the seeds. Include the green stem from the green onion or use chives...set aside. Grate the cheddar cheese...set aside. Beat the eggs in a bowl with a wire wisk or fork until completely mixed. Heat just enough olive oil to thinly cover the bottom of a small non-stick skillet. Add the peppers and onion,salt and pepper.

Cook for about l minute until tender being careful not to burn. Add the mixed eggs. Stir just a little and then tilt the skillet so that the entire bottom of the skillet is covered with the mixture. Let the eggs cook using a spatula to lift around the edges and then tilt the skillet so that the undone portion of eggs runs underneath and cooks until done, but still slightly wet on top. Remove from heat. Add the cheddar cheese and cover for about 30 seconds or until the cheese is mostly melted. Move to a warmed plate to serve.

Notes:
You can serve this open with the cheese on top or fold in half and add more cheese to garnish. Salsa
can be added to give it a New Mexico flavor.

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