MEXICAN BREAKFAST
2 tablespoons olive oil
3 corn tortillas, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 small tomato, finely chopped
1 teaspoon dried oregano
4 eggs, lightly beaten
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup salsa
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, jalapeno 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.
Note: I like to serve this with warm corn tortillas and a side of black beans.
Makes 2-3 servings
Source: NewsNet5 (an Ohio ABC affiliate) |