[Rob Channell]

I like them scrambled with leftover fajita peppers and onions, jalapenos, green chiles, fresh spinach, tomato chunks, mushroom, or even some finely chopped broccoli, and some extra sharp cheddar, small pieces of ham or bacon if ya got 'em. It's pretty much whatever I have on hand.

I like the onions, peppers, and ham carmelized before adding the rest.

One day I chopped up a bunch of spinach into tiny pieces and added ham so for the kids we had green eggs and ham.

One of my other favorites is on top of enchiladas. I discovered this on a trip out west. I mix an egg or two like I was going to scramble it and then cook it in a small pan to make an "egg pancake" and then put it on top of a stacked and not rolled enchilada.


My cooking style is classified more as mad scientist than chef.