Description
A delicious and filling breakfast featuring scrambled eggs with crispy tortillas, veggies, and cheese.
Ingredients
Scale
- 8 large eggs
- 6 corn tortillas (cut into small strips or squares)
- 1/2 small white onion (corn tortillas)
- 1 bell pepper (diced)
- 1 jalapeño (seeded and minced)
- 1 large tomato (seeded and diced)
- 1 cup shredded cheddar or Monterrey Jack cheese
- 3 tablespoons vegetable oil or lard
- 1/4 cup fresh cilantro (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado (sliced for serving)
- Pico de gallo or salsa for garnish
Instructions
- Heat the oil in a large skillet. Fry the tortilla strips until they are golden and crispy. Remove them with a spoon and set them aside on a paper towel.
- In the same pan, sauté the onion, bell pepper, and jalapeño for about 5 minutes until soft. Keep the heat at medium so the veggies don’t burn.
- While the vegetables cook, whisk the eggs in a bowl with salt and pepper until smooth. Ensure the yolks and whites are fully integrated.
- Add the crispy tortillas back to the pan with the vegetables. Pour the eggs over the top and fold gently with a spatula until the eggs are mostly set.
- Top the mixture with the shredded cheese and diced tomatoes. Fold once more to let the cheese melt into the warm eggs.
- Remove from the heat and garnish with fresh cilantro and avocado slices. Serve immediately with salsa or hot sauce on the side.
Notes
- This dish is best served fresh and warm.
- Customize the spice level by adjusting the amount of jalapeño.
- Use any cheese you prefer for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 260mg