1 tb Butter
2 Eggs, beaten
2 oz Carne asada, shredded
1/2 c Onion, minced
1 Chile poblano, cut in long
-thin strips 1/2 To 1 chile jalape?o, minced
-(to taste; optional) Melt the butter in a small skillet or omelet pan. Saut? the onion until transparent, then add the carne asada and cook for a couple of minutes. Add the poblano strips and continue to saut? until the strips begin to soften. Pour in the eggs and fold in the jalape?o, and treat thereafter like scrambled eggs. Serve with salsa picante.