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Eleven City Diners Mexican Scramble

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Ingredients

Adjust Servings:
1 plum tomato, diced
1 teaspoon minced yellow onion
1/2 teaspoon chopped fresh cilantro
1/2 jalapeno, seeds and membranes removed, finely diced
kosher salt & freshly ground black pepper
2 tablespoons vegetable oil, divided
2 (6 inch) corn tortillas (or flour tortillas)
2 ounces vegetarian soy chorizo, chopped

Nutritional information

696
Calories
469 g
Calories From Fat
52.2 g
Total Fat
14.2 g
Saturated Fat
584.8 mg
Cholesterol
404.3 mg
Sodium
28.1 g
Carbs
4.8 g
Dietary Fiber
3.9 g
Sugars
30.1 g
Protein
357g
Serving Size

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Eleven City Diners Mexican Scramble

Features:
    Cuisine:

    Never had scrambled egg tostadas! These were great. used a quarter of the oil to fry the tortillas (I doubled the recipe and used 5) and skipped adding any more for the soy chorizo, since it has plenty of oil in it (Trader Joe's brand is a really yummy product). This could be breakfast or dinner!

    • 52 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Eleven City Diner’s Mexican Scramble,This was on Unique Eats, episode Delis. I changed it to make it vegetarian.,Never had scrambled egg tostadas! These were great. used a quarter of the oil to fry the tortillas (I doubled the recipe and used 5) and skipped adding any more for the soy chorizo, since it has plenty of oil in it (Trader Joe’s brand is a really yummy product). This could be breakfast or dinner!,Great Sunday breakfast. used regular veggie sausage patties and some Mexican spice. I actually made a half serving and found that to be perfect for me with a slice of toast on the side with Mexican fair trade (organic) coffee. Well, I can honestly say that I’m one contented woman, this is delicious. 😀


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    Steps

    1
    Done

    For the Salsa:

    2
    Done

    in a Small Bowl, Combine the Tomatoes, Onions, Cilantro and Jalapeno. Stir Together, Season With Salt and Pepper and Set Aside.

    3
    Done

    For the Scramble:

    4
    Done

    in a Medium Nonstick Skillet, Heat 1 Tablespoon Oil Over Medium-High Heat. Add the Tortillas and Cook Until Golden, About 3 Minutes Per Side. Transfer to a Paper Towel-Lined Plate to Drain. Add the Remaining 1 Tablespoon Oil to the Skillet With the Soy Chorizo. Cook Until the Chorizo Begins to Sizzle, About 2 Minutes. Add the Scallions and Cook 2 Minutes. Stir in the Eggs With a Spatula Until the Eggs Begin to Set, About 1 Minute. Add the Cheese and Season With Salt and Pepper. Cook, Stirring Constantly, Until the Eggs Are Set, 30 Seconds to 1 Minute.

    5
    Done

    Serve the Scramble on Top of the Fried Tortilla and Scatter Salsa Over Top.

    Avatar Of Jackson Rivera

    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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