Festival Eggs
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
or butter |
|
| ¼ | cup |
vegetable oil
|
|
| 6 | each |
flour tortillas (8 inch)
cut into strips |
*
|
| ½ | cup |
onions
|
|
| 6 | large |
eggs
|
|
| 2 | cups |
tomatoes
chopped |
|
| 1 | each |
jalapeño pepper
seeded, chopped |
*
|
| 2 | tablespoons |
cilantro
fresh, snipped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | ounces |
colby cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
or butter |
|
| 59 | ml |
vegetable oil
|
|
| 6 | each |
flour tortillas (8 inch)
cut into strips |
*
|
| 118 | ml |
onions
|
|
| 6 | large |
eggs
|
|
| 473 | ml |
tomatoes
chopped |
|
| 1 | each |
jalapeño pepper
seeded, chopped |
*
|
| 3E+1 | ml |
cilantro
fresh, snipped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 57.8 | ml/g |
colby cheese
shredded |
|
Directions
Heat the margarine and oil in a 10-inch skillet over medium heat until hot.
Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown.
Mix the remaining ingredients except the cheese and pour into the skillet.
As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion.
Avoid constant stirring.
Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes.
Sprinkle with the cheese and serve.
