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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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These are really good! I found this recipe on The Kitchn, and I've been making it when I want a warm, filling breakfast. Ingredients:
4 eggs |
2 tablespoons salsa |
1 tablespoon olive oil |
1 small onion, diced (about 1/3 cup) |
1 jalapeno, seeded and minced |
2 corn tortillas, in 1/2-inch pieces |
1/2 cup grated cheese (cheddar or monterrey jack) |
salt and pepper, to taste |
salsa (optional, to garnish) |
pico de gallo (optional, to garnish) |
cheese (optional, to garnish) |
sour cream (optional, to garnish) |
avocado (optional, to garnish) |
cilantro (optional, to garnish) |
scallion (optional, to garnish) |
tortilla (optional, for serving) |
beans (optional, for serving) |
Directions:
1. In a small bowl, whisk together the eggs and salsa. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and jalapeño and cook until onion is soft and translucent. Add tortillas and cook, stirring frequently, another minute or two until soft.
3. Reduce heat to low and add eggs. Scramble until eggs are almost set, then fold in cheese and remove from heat.
4. Garnish and serve immediately.
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