Mexican Breakfast Scramble

[Guest guest]

Mexican Breakfast Scramble

 

1 small tomato, chopped

1 teaspoon dried oregano

4 eggs, beaten

1/2 cup shredded sharp cheddar cheese

1/2 cup salsa

2 tablespoons olive oil

3 corn tortillas, cut into 1/2-inch pieces

1 medium onion, chopped

1 jalapeno pepper, chopped

1 garlic clove, minced

 

In a large skillet, heat the olive oil over medium-high heat. Add the tortilla

pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring

occasionally.

Add the onion, jalapeno pepper, and garlic, and saute for 1 to 2 minutes, or

until the onion is transparent. Stir in the tomato and oregano; mix well.

Add the eggs and stir to scramble until the eggs are set. Remove the skillet

from the heat, add the cheese, and stir until the cheese is melted. Top with the

salsa and serve.

Rice, black beans and warm corn tortillas make the perfect side dishes.

Makes 2 servings.