Servings: 3

6 Eggs 6 Eggs
1/2 cup milk ½ cup milk
6 Baby Button Mushrooms 6 Baby Button Mushrooms
1/2 Onion ½ Onion
1 Green pepper 1 Green pepper
3 pinches of Mozzarella Cheese 3 pinches of Mozzarella Cheese
3 tsp Olive Oil 3 tsp Olive Oil
3 tsp taco seasoning 3 tsp taco seasoning
1 pinch Salt 1 pinch Salt
1 pinch Course Ground Black pepper 1 pinch Course Ground Black pepper

Put diced onions, pepper, mushrooms and ham in pan with a splash of olive oil and cook until onions are translucent. Add taco seasoning and transfer to a bowl.
Mix eggs and milk.
Put a pan on the heat with a Teaspoon of Olive Oil and heat.
When hot, add ⅓ egg mixture from bowl into pan (crepe thickness omelet), and cook on medium heat. Add vegetable/ham mixture and cheese to one side of omelet.
Sprinkle with the salt and pepper.
Fold the omelet in half
Pour omelet onto one half of tortilla and return to to pan, wrapping tortilla around the omelet and cook both sides until slightly browned.