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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
12 eggs |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup vegetable oil |
4 5-to 6-inch corn tortillas, cut into 2x1/4-inch strips |
1/4 cup chopped green onions |
1 tablespoon minced seeded jalapeño chili |
1 cup shredded monterey jack cheese |
1 cup chopped seeded tomatoes |
1/3 cup chopped fresh cilantro |
Directions:
1. Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch 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. 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.
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