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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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PEPPERY SCRAMBLED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Grand Prairie, Texas in 2006. Ingredients:
4 teaspoons vegetable oil |
1 jalapeno pepper seeded and chopped |
6 small corn tortillas cut into thin strips |
1 dozen eggs |
1/2 cup chopped onion |
2 cups salsa |
1/2 cup sour cream |
4 chopped green onions |
heat oil in a large nonstick skillet. |
Directions:
1. Cook tortilla strips and chopped onion in oil for about 5 minutes stirring frequently until tortillas are crisp.
2. Mix eggs and jalapeno and pour over tortilla mixture.
3. Reduce heat to medium.
4. As mixture begins to set at bottom and sides gently lift cooked portions with spatula so that the thin uncooked portions can flow to bottom.
5. Do not stir.
6. Cook 5 minutes then top each serving with salsa, sour cream and green onions.
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