Scrambled Egg Rolls

In a large bowl whisk together eggs, cream, salt, pepper and seasoned salt. Set aside.

Dice mushrooms and onion. Set both aside separately. Remove the stem and seeds from the pepper then dice it as well.

Heat the butter over medium-high heat in a nonstick (or cast iron) skillet. When hot, add the mushrooms and peppers and cook until softened and beginning to brown at the edges.

Turn down the heat on the stove, to low, and allow the pan to cool. When cooled down to low, add in the eggs and cook, turning frequently and scraping the sides of the skillet with a spatula, until almost set.

Add in the green onion and the cheeses, and continue cooking until the eggs are set and the cheese is melted. Remove from heat and begin to assemble the rolls.

Lay an eggroll wrapper on a flat surface. Place some of the egg mixture in the center, in a log shape, leaving plenty of room at the top/bottom and sides of the wrapper. Fold up the bottom of the wrapper, and then fold the top. Fold one side over, and then the other. Use a tiny bit of water to seal the wrapper together.

Repeat with the remaining wraps/egg mixture.

Heat about 1/2 inch of canola oil in a large pot. When hot, add the rolls (leaving plenty of space in between) and brown on one side, then flip and brown on the second side. Remove to a paper-towel-lined plate and repeat with the remaining rolls.

Serve for breakfast with a side of fresh fruit, or as an appetizer or a side dish.

Lovely!