Mexican Egg Scramble (Makes 4 servings) 8 eggs 1/4 cup (50 mL) milk Seasoning Mix (see below) 1/2 tsp (2 mL) salt (optional) 1/3 cup (75 mL) chopped green onion (about 3) 1 tbsp (15 mL) butter or margarine 1 cup (250 mL) diced sweet peppers (red, yellow, green) 3/4 cup (175 mL) shredded Monterey Jack cheese or Tex Mex cheese mixture Salsa (optional) Whisk eggs and milk in a large bowl until well combined. Stir in Single Seasoning Mix recipe below or 4 tsp (20 mL) Bulk Seasoning Mix, and salt, if using. Stir in green onion. Set aside. Melt butter in a large skillet over medium-high heat. Add peppers; cook until softened, about 3 to 4 minutes, stirring often. Pour egg mixture over peppers. Cook, stirring constantly, until eggs are set. Sprinkle cheese over top; cover skillet to melt cheese. Serve with salsa, if desired. Makes 4 servings Seasoning Mix (Bulk measurements are in italics.) 2 tsp (10 mL) dried oregano (4 tbsp/60 mL) 1 tsp (5 mL) onion powder (2 tbsp/30 mL) 1/2 tsp (2 mL) ground cumin (1 tbsp/15 mL) 1/2 tsp (2 mL) paprika (1 tbsp/15 mL) 1/8 tsp (0.5 mL) garlic powder (3/4 tsp/4 mL) 1/8 tsp (0.5 mL) black pepper (3/4 tsp/4 mL) Pinch cayenne pepper (1/4 tsp/1 mL) Combine seasonings in a small bowl; stir until blended. For bulk mix, store in glass jar; stir before using. Serving Suggestions: * Divide among 4 large flour tortillas; fold in two sides and roll up. Egg filling can also be frozen; form cooked eggs into log-shaped single serving portions, let cool, wrap and freeze. To serve, microwave on High for about 1 minute; place in tortilla and roll up. * Spread refried beans on 4 small flour tortillas and warm in microwave; serve eggs on top. * Stop stirring near end of cooking and top with cheese. Place skillet under broiler to set egg and melt cheese. Cut into wedges to serve.