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Mexican Scrambled Eggs
6 tablespoons vegetable oil
4 corn tortillas, cut into thin strips
1/2 cup chopped tomato
1/4 cup chopped white onion
1 small jalapeno or serrano chile, seeded and chopped
4 eggs, beaten with salt until frothy
Heat half the oil and sauté the tortilla strips. Drain.
Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
Put tortilla strips back into the skillet.
Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.
Serve with refried beans and garlic toast.
Yield: 4 servings
Southwestern Breakfast and Brunch Recipes
Mexican Breakfast Recipes
Southwestern Recipes Index