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.