Recipe: Mexican Scrambled Eggs [edit]

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Edited by: Helen Pitlick

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I just learned how to make scrambled eggs after 15 years of cooking. I love eggs, an over easy/soft-boiled egg may be my most favorite food over anything else ...

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Tags: Breakfast, Brunch, Egg, Hispanic, Main Dish, Mexican, South American

Yield: 6 servings

[edit] Ingredients

12	eggs
1	teaspoon salt
½	teaspoon freshly-ground black pepper
¼	cup vegetable oil
4	corn tortillas, cut 2" x 1/4" strips
¼	cup chopped green onions
1	jalapeno chili seeded, minced
1	cup shredded Monterey Jack cheese
2	large tomatoes, seeded and chopped
⅓	cup chopped fresh cilantro

[edit] Preparation

Step 1	Whisk eggs, salt and pepper in large bowl until well blended.
Step 2	Heat oil in large nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels.
Step 3	Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.