Eggs mexicana (not just for breakfast anymore)

You need:
1 teaspoon of garlic
1 teaspoon of olive oil
1 stalk of celery chopped
1/2 of white onion chopped
1 carrott peeled chopped
2 small mushrooms chopped
1/2 green pepper chopped
6 eggs
1/4 cup cheese (I prefer velveeta)
Salsa
sour cream
(Use chicken strips or steak strips for a dinner variation)

heat olive oil in pan. Add celery, onions, carrotts, mushrooms, green pepper and garlic, saute until onions are clear.
Scramble in eggs and cheese until eggs are a desired consistancy.
Serve each portion with a teaspoon of salsa then top with a dalop of sour cream.
We even eat it with tortilla chips or serve in a soft tortilla.

Marcie Fraser
Newcastle, Delaware