4 Servings

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 353
Fat 24 g
Satfat 8 g
Protein 18 g
Carbohydrate 17 g
Fiber 2 g
Cholesterol 341 mg
Sodium 682 mg


6 large eggs
1/4 cup milk
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


Whisk together eggs, milk and salt in a medium bowl and set aside.

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.

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.


This recipe also appeared in the August 2007 issue.