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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is good by itself or used as filling for a breakfast enchilada or wrap. Ingredients:
8 ounces chorizo sausage, casing removed |
6 -8 green onions, sliced (include some of the green part) |
2 cloves garlic, minced |
8 large eggs |
2 tablespoons water |
salt and pepper |
1/2-3/4 cup shredded monterey jack cheese |
1/4 cup chopped fresh cilantro or 1/4 cup parsley |
1/2 cup sour cream |
Directions:
1. Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
2. Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
3. In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
4. Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
5. Cook and stir 3-4 minutes or until light and fluffy.
6. Add cheese and cilantro; stir to blend.
7. Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.
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