Breakfast Enchiladas

2 tsp. olive oil
1 chopped onion
1 garlic clove, minced
¼ cup each chopped green and red pepper
broccoli
½ cup sliced mushrooms
8 flour tortillas (8")
4 eggs
2 cups milk
1 tbsp flour
½ tsp each, cumin, cilantro, paprika and parsley
1 squirt Tabasco sauce
2 cups desired cheese, grated
2 cups diced ham, optional

dill
sour cream and salsa

Heat oil over medium heat; cook onion, garlic, green and red peppers,
​ham and broccoli or any other types of veggies for about 5 minutes
​until softened. Place about 3 tbsp. of the mixture into half of the tortilla.
​Add 3 tbsp. of cheese. Role up tightly and place seam down in a greased
​9 inch baking sheet. Beat eggs, blend in milk, flour, spices and Tabasco
​sauce; pour over tortillas. Sprinkle a little cheese on top. Bake at 350°
​for 50 minutes or until egg mixture is set. Sprinkle dill on top. Serve
​with salsa and sour cream.

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