Mexican Scrambled Eggs
Mexican Scrambled Eggs
6 Tbsp vegetable oil
4 corn tortillas, cut into thin strips
1/2 cup chopped tomato
1/4 cup chopped white onion
1 small jalapeno or serrano chile, seeded & chopped
4 eggs, beaten with salt until frothy
Heat half the oil & saute the tortilla strips
Drain
Heat remaining oil in skillet & stir-fry the chopped tomato, onion & green chile 30 seconds
Put tortilla strips back into the skillet
Pour beaten eggs into the skillet over other ingredients & cook, stirring often, until mixture sets
Serve with refried beans & garlic toast
Serves 4
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