Tortilla Scramble with Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The toasted tortilla chips add a rich flavor to the Tortilla Scramble and stay crisp in the scrambled eggs. Ingredients:
1 cup broken tortilla chips (about 2 inches) |
10 large eggs |
2 tablespoons heavy cream |
salt and freshly ground pepper |
2 tablespoons unsalted butter |
1/2 cup fontina cheese, cut into 1/2-inch dice (2 1/2 ounces) |
fourth-of-july firecracker salsa |
or |
grilled tomatillo and purple basil salsa |
Directions:
1. Preheat the oven to 400°. Spread the tortilla chips on a baking sheet and toast in the oven for 4 minutes, or until nicely browned. Let cool.
2. In a large bowl, lightly beat the eggs. Add the cream to the bowl. Season with salt and pepper and beat again.
3. Melt the butter in a medium nonstick skillet. When the foam subsides, add the eggs and cook over moderately low heat, using a spatula to lift the cooked edges and tilting the skillet so the uncooked eggs seep underneath. When the eggs are almost set, add the tortilla chips and stir a few times. Add the cheese and stir once or twice, then remove the skillet from the heat. Serve the eggs at once, with the salsa on the side.
|
|