Ingredients:
- 2 ripe, plum tomatoes, seeded and cut into small dice
- 1/4 small red onion, small dice
- 1 jalapeño, finely minced
- 1/2 lime, freshly squeezed
- 1 tablespoon fresh cilantro, rough chopped
- Salt, pepper and sugar to taste
- For the mushrooms:
- 3 tablespoons butter
- 1 pound oyster mushrooms, torn or sliced into bite-size pieces
- 2 scallions, thinly sliced on the bias
- 6 eggs, well beaten
- Salt and pepper to taste
- 8 corn or flour tortillas, warmed
Instructions:
1. To make the pico de gallo, gently stir together all of the ingredients, and season with salt, pepper and sugar to taste. Allow for the flavors to blend for 20 minutes before serving.
2. To prepare the mushrooms, heat a nonstick sauté pan over medium heat and add the butter. Sauté the mushrooms, stirring occasionally, until tender and well caramelized, 5 to 6 minutes.
3. Add the scallions and cook until aromatic and softened, about 1 minute. Season with salt and pepper to taste.
4. Pour in the eggs, reduce the heat to low, and scramble the eggs until they are just set.
5. To assemble the dish, spoon the mushroom-egg mixture into the warm tortillas. Top with a spoonful of the pico de gallo and serve