A flavorful and easy-to-make egg skillet dish with a spicy kick, perfect for breakfast or brunch.
Crack the eggs into a medium bowl and whisk them together with the hot sauce, baking powder, seasoning salt, and black pepper until well combined.
Whisking the eggs thoroughly incorporates air, making them fluffier when cooked.
Heat the butter in a large skillet over medium heat until melted and slightly bubbling.
Ensure the butter doesn't brown to maintain a neutral flavor.
Add the chopped onion, diced bell pepper, and sliced mushrooms to the skillet. Cook while stirring until the vegetables are tender.
Cut the vegetables into even sizes for uniform cooking.
Stir in the diced green chilies and pour the egg mixture over the vegetables. Cook gently, stirring occasionally, until the eggs start to set.
Cook on low heat to prevent the eggs from overcooking.
Sprinkle the shredded cheese evenly over the eggs. Cover the skillet and cook until the eggs are fully set and the cheese is melted.
Covering the skillet helps the cheese melt evenly.
Serve the egg skillet hot, garnished with fresh herbs if desired. Enjoy your flavorful breakfast!
Pair with a slice of toast or fresh fruit for a complete meal.
