Ingredients
- 5 corn tortillas cut into strips or small pieces
- 5 large eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 small onion diced
- 1 jalapeño pepper seeded and diced
- 2 cloves garlic minced
- 1 medium tomato diced
- 1/3 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro chopped, for garnish
Instructions
- Slice the corn tortillas into strips or small pieces. In a bowl, whisk the eggs and add salt and pepper for seasoning.
- Heat olive oil in a large skillet over medium heat. Add the tortilla strips and cook until crisp and lightly browned, about 3-5 minutes. (If you prefer crunchier tortilla pieces, remove the tortilla strips from the skillet temporarily and set aside on paper towels).
- In the skillet, combine the diced onion and jalapeño pepper. Sauté until they soften, approximately 2-3 minutes. Then, add the minced garlic and sauté for an additional minute.
- Pour the beaten eggs into the skillet. Stir gently to scramble the eggs. If you set the fried tortilla strips aside, add them back into the skillet. Cook until the tortilla strips are slightly softened and the eggs are nearly set.
- Add the diced tomato and shredded cheese. Cook until the cheese is melted and the eggs are completely done.
- Take off the heat, add chopped fresh cilantro for garnish, and serve right away.
