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Mexican Scrambled Eggs
Huevos Revueltos Mexicana
6 TBS canola oil
4 corn tortillas, cut in thin strips
1/2 C chopped tomato
1/4 C white onion, chopped
1 small green chile, seeded & chopped
4 eggs, beaten with salt until frothy
In a large skillet, heat the half the canola oil, and sauté the tortilla strips; drain on paper towels. Heat the remaining canola oil in the skillet and stir-fry the chopped tomato, onion and green chile for about thirty seconds; place tortilla strips back into the skillet. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. Serve at once.
Suggestions: Serve with Refried Beans or crisp bacon.
Food Fare Culinary Collection: Mexican Cantina
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