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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
6 large eggs |
1/4 cup milk |
salt |
2 tablespoons vegetable oil |
3 (6-inch) corn tortillas, cut into 1/4-inch strips |
1/2 green bell pepper, seeded and diced |
1 small yellow onion, finely chopped |
1 clove garlic, finely chopped |
1 medium tomato, seeded and diced |
3 ounces grated cheddar |
Directions:
1. Whisk together eggs, milk and salt in a medium bowl and set aside.
2. Warm vegetable oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add pepper and onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.
3. Add egg mixture, tomato and cheese to skillet. Cook mixture, stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.
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