4 servings (serving size: 2/3 cup egg mixture and 2 tortillas)
Photo: Randy Mayor; Styling: Leigh Ann Ross
2 teaspoons canola oil
1 jalapeño pepper
3/4 cup thinly sliced green onions
2 garlic cloves, minced
1 3/4 cups chopped plum tomatoes
1/2 teaspoon salt
6 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas, warmed
4 lime wedges (optional)
Hot pepper sauce (such as Tabasco, optional)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeño in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeño halves. Add jalapeño, green onions, and garlic to pan; sauté 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with tortillas, lime wedges, and hot sauce, if desired.
I made this for breakfast today; I almost doubled the recipe but decided against it, and I'm glad I didn't. I followed the recipe exactly, but it came out like runny scrambled eggs with salsa. Not worth the time and ingredients I put into it. I will definitely not make this again.
This recipe is very good. I now make a quick version of this recipie almost evrey day for my boyfriend for lunch. He loves scambled eggs but he ate them so much the old fashioned way that now he does not like them. So I make burritos with the eggs, garlic, tomatoes, green onions, and cheese. I add bacon on top and he loves it.
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