Ingredients
-
6
-
4
-
1/2
-
1/4
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
Mexican Scrambled Eggs,We use to have breakfast at church two days a week and took turns cooking, this was a regular of mine. Serve with refried beans and garlic toast.,I cut the recipe back to 2 eggs – no problem. Deluxe version of this recipe would be to serve it with some sour cream, avocado, cheese & Salsa – I controlled myself and just added some salsa. It would be delicious with refired beans Mmm Lovely Sunday brunch dish
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Steps
|
1
Done
|
Heat Half the Oil and Saute the Tortilla Strips. |
|
2
Done
|
Drain. |
|
3
Done
|
Heat Remaining Oil in Skillet and Stir-Fry the Chopped Tomato, Onion and Green Chile 30 Seconds. |
|
4
Done
|
Put Tortilla Strips Back Into the Skillet. |
|
5
Done
|
Pour Beaten Eggs Into the Skillet Over Other Ingredients and Cook, Stirring Often, Until Mixture Sets. |
