Duck Egg Scramble, Mexican-Style

This meal, in all if its variations, is by far my favorite breakfast. It's fast to make, portable, and you get your veggies and your protein all in one delicious rolled-up package. This incarnation is particularly special as it is made with leftover grilled portobello mushrooms, green peppers, onions, and fire-roasted poblanos. Additionally, it is made with a combo of both duck and chicken eggs. The duck eggs have a much larger yolk (as you can see in the photo) and a far creamier texture than conventional eggs do. If you ever get the chance to get your hands on a few, you should. They are wonderful.

Makes two servings:

2 chicken eggs (scrambled)

2 duck eggs (scrambled)

1/2 onion (sliced)

1 portobello (sliced)

1/2 green pepper (sliced)

1/2 fire-roasted poblano (chopped)

1 tablespoon ancho chile powder

1 oz grated oaxaca cheese

hot sauce

s & p

olive oil

2 large wheat tortillas

The veggie, chile powder, and a few tablespoons of olive oil go into a pan over medium-high heat. Sauté until the veggies are cooked through. Remove veggies from the pan and add eggs. Move eggs around until almost cooked through. Top tortillas with eggs, then add veggies. Add a bit of grated cheese and hot sauce. Roll it up and take a bite.