Ingredients
1 cup sliced fresh mushrooms1 medium onion, chopped1/2 cup chopped green pepper1/4 cup butter, cubed6 large eggs, lightly beaten1/4 cup 2% milk1/4 teaspoon pepper1 cup cubed fully cooked ham1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted10 flour tortillas (8 inches), warmed1-1/2 cups shredded cheddar cheese
Preparation
In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a large bowl, whisk together the eggs, milk and pepper; add the ham. Pour into skillet. Cook and stir over medium heat until eggs are completely set.
In a greased 13x9-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup.
Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
