Mexican Scrambled Eggs
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 Whisk eggs, salt and pepper in large bowl until well blended. 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. 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.

About


Adjust spices to your taste. Top with salsa, sour cream or guacamole, or add chorizo.