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1/2 c. chopped green pepper
1/2 c. chopped onion
2 Tbsp. butter or margarine
6 eggs, slightly beaten
3/4 c. picante sauce
1/2 tsp. garlic salt
1/2 tsp. ground cumin
6 oz. shredded Monterey Jack
or Cheddar cheese
8 flour tortillas or taco
shells, heated
8 avocado slices (optional)

Cook green pepper and onion together in butter until
tender but not brown; stir in eggs, 1/4 cup picante sauce,
garlic salt and cumin. Cook over medium heat, stirring fre-
quently, until eggs are set. Remove from heat. Stir in 1 cup
of cheese. Fill tortilla with egg mixture; add 1 tablespoon
remaining cheese and desired amount of remaining picante sauce.
Top each with avocado, if desired. Makes 4 servings.

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