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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast. Ingredients:
6 tablespoons salad oil |
4 corn tortillas, cut in thin strips |
1/2 cup chopped tomato |
1/4 cup onion, chopped |
1 small green chili pepper, seeded & chopped |
4 eggs, beaten with salt until frothy |
Directions:
1. Heat half the oil and saute the tortilla strips.
2. Drain.
3. Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
4. Put tortilla strips back into the skillet.
5. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.
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