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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) vegetable oil |
6 corn tortillas |
1 small onion, chopped |
1 large jalapeno, chopped or thinly sliced |
2 clove(s) garlic, finely chopped |
handful of cilantro |
2 tomatoes, seeded and finely chopped |
12 eggsm beaten |
1 tablespoon(s) hot sauce, or to taste |
2 cup(s) shredded monterey jack cheese |
10 avocado, diced and sprinkled with fresh lime or lemon juice |
Directions:
1. In a large nonstick skillet, heat the oil over medium-high heat. Add the tortilla pieces and brown well; season with salt. Add the onion, jalapeno, garlic and cilantro and cook, stirring occasionally, for 5 minutes. Stir in the tomatoes.
2. In a bowl, whisk up the eggs, hot sauce, salt and pepper. Pour into the skillet and scramble to desired doneness. Top with the cheese and avocado.
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