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Egg Tacos



1/2 medium onion
1 jalapeno pepper -- seeded
1/2 sweet red pepper -- seeded
5 tablespoons olive oil
6 eggs -- separated
2 tablespoons milk
1 tablespoon chili powder
4 flour tortillas
1 large tomato -- chopped
4 ounces Monterey jack cheese -- shredded
picante sauce -- to taste
salt and pepper


Chop onions and peppers and saute in two tablespoons olive oil until limp. Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers. Beat egg whites separately until stiff. Fold into egg yolk mixture.
Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom.
Place pan under broiler until top is brown. Heat tortillas. To serve, divide egg mixture into four parts. Place a piece of egg in center of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.













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