Recipes from Mexico :: Mexican Breakfasts
Yield: 6 servings
1/4 c. butter or butter-replacement
1/4 c. canola (or other vegetable) oil
6 (7- to 8-in.) flour tortillas, cut into strips
1/2 c. chopped onion (1 med.)
6 large eggs
2 c. chopped tomatoes (2 med.)
1 jalapeno chile, seeded and chopped
2 Tbsp. fresh, snipped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 oz. Colby cheese, shredded (1/2 c.)
Heat the butter and oil in a 10-in. skillet over med. heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown.
Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 mins.
Sprinkle and distribute with the cheese and serve.
