- 4 tablespoons Lucerne Sweet Cream Butter
- 1/2 pound mushrooms, sliced
- 1/2 cup sliced green onion
- 2 tablespoons canned diced green chiles
- 4 (7 inch) flour tortillas
- 2 cups Lucerne Shredded Cheddar or Jack Cheese
- 8 O Organics Large Egg
- 1/2 teaspoon salt
- 2 small avocados, peeled, pitted, and diced
- Safeway SELECT Chipotle Salsa
- Safeway SELECT Green or Red Taco Sauce
- Melt butter in a frying pan over medium heat. Add mushrooms, onion, and chilies; cook, uncovered, until mushrooms are limp and liquid has evaporated (about 5 minutes).
- Meanwhile, arrange tortillas on a baking sheet; sprinkle evenly with cheese and place in a 350 degrees F oven until cheese is melted and tortillas are crisp (about 4 minutes).
- Beat eggs and salt until blended; pour into mushroom mixture and cook, lifting cooked portion with a wide spatula to allow uncooked egg to flow underneath. Cook until done to your liking.
- Spoon eggs over cheese-topped tortillas; top with avocado slices. Offer salsa and taco sauce for topping individual servings.