Betty Crocker's Tex-Mex Scrambled Eggs |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This recipe, probably slightly adapted, is from a Betty Crocker cookbook. This is quick and super delicious. Ingredients:
6 corn tortillas |
3 tablespoons oil |
2 green onions, sliced |
6 eggs, beaten |
1 dash salt |
1 cup diced monterey jack cheese, with green chilies |
1 tomato, diced |
1 tablespoon fresh cilantro, chopped |
Directions:
1. Cut each tortilla into 12 wedges.
2. Heat oil in a large nonstick frying pan until hot.
3. Add the tortilla wedges and stir until crisp.
4. Reduce heat.
5. Add the green onion and stir for one minute.
6. Pour the eggs over the tortilla mixture.
7. As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
8. DO NOT STIR.
9. Sprinkle with cheese and let it melt.
10. Top with tomato.
11. Sprinkle with the fresh chopped cilantro.
12. Serve at once.
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