 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
This homey mix of eggs, corn tortilla strips, roast beef and other savory ingredients is a favorite dinner for two for Paula Hill Wharton and her husband in El Paso, Texas. Ingredients:
3 corn tortillas (6 inches), cut into thin strips |
4 teaspoons olive oil, divided |
2 tablespoons chopped onion |
1 jalapeno pepper, seeded and chopped |
4 eggs, lightly beaten |
1 plum tomato, chopped |
1/4 cup shredded cooked roast beef |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup shredded monterey jack cheese |
Directions:
1. In a large nonstick skillet, cook tortilla strips in 2 teaspoons oil for 5 minutes or until lightly golden brown but not crisp. Add the onion, jalapeno and remaining oil; cook 2 minutes longer.
2. Add the eggs, tomato, beef, salt and pepper; cook and stir until eggs are completely set. Sprinkle with cheese; cover and let stand for 2-3 minutes until cheese is melted. Yield: 2 servings.
|
|