Liv­ing in South­ern Cal­i­for­nia, I have had a geo­graph­i­cal addic­tion to Mex­i­can food, which is a cui­sine friendly to those with gluten-intolerance. This is great for a hearty week­end break­fast. Left­over Pot Roast is per­fect for this recipe.

Prep time: 5 min­utes
Total time: 10 min­utes
Yield:  Serves 2–3

1/2 red pep­per, cut into 1/4″ slices (sub­sti­tute sliced mush­rooms for night­shade allergy)
1 red or white onion, cut into 1/4″ slices
1 T olive oil
1 c. shred­ded beef
4 eggs, scram­bled until smooth
salt and pep­per to taste
salsa, gua­camole and cilantro if desired

1. Saute pep­pers and onions in olive oil until edges begin to brown.
2. Add shred­ded beef and eggs and scram­ble until desired done­ness. Add salt and pep­per to taste and serve sprin­kled with cilantro, a dol­lop of guac and lots of salsa.