Ingredients
-
-
1
-
1
-
1/2
-
1/2
-
-
-
2
-
2
-
2
-
2
-
3
-
1
-
-
Directions
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
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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. |
