Mexican Breakfast Scramble
(2 servings) Printable Version
1 small tomato -- chopped
1 teaspoon dried oregano
4 eggs -- beaten
1/2 cup shredded sharp cheddar cheese
1/2 cup salsa
2 tablespoons olive oil
3 corn tortillas -- cut into 1/2-inch pieces
1 medium onion -- chopped
1 jalapeño pepper -- chopped
1 garlic clove -- minced
In a large skillet, heat the olive oil over medium-high heat. Add the
tortilla pieces and cook for 2 to 3 minutes, until they begin to get
crisp, stirring occasionally.
Add the onion, jalapeño pepper, and garlic, and saute for 1 to 2
minutes, or until the onion is transparent. Stir in the tomato and
oregano; mix well.
Add the eggs and stir to scramble until the eggs are set. Remove the
skillet from the heat, add the cheese, and stir until the cheese is
melted. Top with the salsa and serve.
Rice, black beans and warm corn tortillas make the perfect side dishes
for this south of the border gem.
For what is it to die, but to stand in the sun and melt into the wind?
Kahlil Gibran
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