"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fretod'e ala Mexican Recipe

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This recipe for Fretod'e ala Mexican, by , is from The Shoreline Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryAnn Boyne
Added: Sunday, January 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
2 small potatoes peeled,sliced thin
1\2c chopped onion
4sliced fresh button mushrooms
1\2c diced green pepper
1/2Tbs. veg.oil
1pinch salt
1pinch ground black pepper
1c.shredded cheddar cheese.

The beauty of this versatile recipe is that you can add or substitute whatever you have available to you.

Directions:
Directions:
beat eggs with fork In large mixing bowl,Heat large frying pan, add oil,then add beaten eggs , top with onions,peppers,potatoes,mushrooms,salt and pepper,cook until bubbly hot about 6 to 8 minutes on medium to high heat,add cheddar cheese and flip over while cooking and brown other side.serve hot and garnish with Salsa and, sour cream.

 

 

 

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