Ingredients

• 2 cups fresh pineapple, cut into 1/2”-inch cubes
• 3 tablespoons fresh cilantro coarsely chopped
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons fresh lime juice
• 1 tablespoon light brown sugar
• 1 teaspoon oil
• 1 cup green bell pepper, diced
• 1 cup shitake or button mushrooms, sliced and chopped roughly
• 12 large eggs, beaten
• 1/4 cup green onion, chopped
• pepper to taste
• 6 flour tortillas, 10” size

Preparation

1. Prepare salsa first by mixing together pineapple, cilantro, jalapenos, lime juice and brown sugar in a non-reactive bowl (glass, plastic or ceramic). Set aside.
2. In a nonstick skillet, heat oil and sauté green peppers and mushrooms over medium heat for 2 to 4 minutes.
3. Drain off excess liquid.
4. Pour beaten eggs over mixture in skillet and sprinkle the green onion evenly over eggs. As the eggs begin to set pull them across the skillet with a spatula, forming large curds.
5. Continue cooking and folding eggs until no visible liquid egg remains.
6. Season with pepper.
7. Spoon egg mixture onto individual tortillas, divided evenly.
8. Spoon 1/3 cup pineapple salsa onto each tortilla, fold ends, and roll up burrito-style.

Helpful hints

• For hotter jalapeno flavor, leave seeds in. For less heat cut down to 1 pepper.
• Substitute fresh pineapple with canned pineapple tidbits or chunks.