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Corn-Tortilla and Egg Scramble

Corn-Tortilla and Egg Scramble

Put a Southwestern twist on your morning scrambled eggs with torn corn tortillas. Add chile and tomato for flavor as well as lively color.

Everyday Food, September 2010 http://www.marthastewart.com/333985/corn-tortilla-and-egg-scramble
4
Rated
80100(2)2
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 3 tablespoons vegetable oil
    • 6 corn tortillas, torn into small pieces
    • 1/2 white onion, diced small (1 cup)
    • 1 large poblano chile, seeded and diced small (1 cup)
    • 1 medium tomato, diced small (1 cup)
    • coarse salt and ground pepper
    • 8 large eggs, lightly beaten
    • 1/2 cup grated cheddar cheese (2 ounces)
    • salsa or hot sauce (optional), for serving

Directions

  1. In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard 1/3 of the oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.
  2. Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

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