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
- Saute peppers and onions in olive oil until edges begin to brown.
- 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.