Mexican Scrambled Eggs
Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.
Yield
4 servingsPrep
5 minCook
3 minReady
8 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
vegetable oil
or salad oil |
|
| 4 | each |
corn tortillas (6-inch)
cut into thin strips |
*
|
| ½ | cup |
tomatoes
chopped |
|
| ¼ | cup |
white onion
chopped |
|
| 1 | small |
green chili peppers
seeded and chopped |
*
|
| 4 | large |
eggs
beaten with salt until frothy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
vegetable oil
or salad oil |
|
| 4 | each |
corn tortillas (6-inch)
cut into thin strips |
*
|
| 118 | ml |
tomatoes
chopped |
|
| 59 | ml |
white onion
chopped |
|
| 1 | small |
green chili peppers
seeded and chopped |
*
|
| 4 | large |
eggs
beaten with salt until frothy |
|
Directions
Heat half the oil and sauté the tortilla strips. Drain.
Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
Put tortilla strips back into the skillet.
Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.
Serve with refried beans and garlic toast.
