Mexican · Breakfast
Scrambled Eggs With Fried Tortilla Strips
Soft scrambled eggs cooked with tomato, onion, jalapeno and cilantro, finished with crisp fried corn tortilla strips folded through at the last moment for crunch. The eggs stay creamy while the strips add texture and mild heat, served hot straight from the pan.
$3
6 minsPrep
9 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
428Calories
17.2gProtein
33.8gFat
15.1gCarbs
3.1gSugar
2.3gFiber
410mgSodium
379mgChol
7.1gSat Fat
420mgPotassium
160mgCalcium
2.4mgIron
1.1mcgVitamin B12
9mgVitamin C
vegetarian
low-carb
low-calorie
spice-route
all-time-classics
breakfast
vegetarian
Instructions
1
Prep
Dice the onion, jalapeno and tomato. Chop the cilantro, cut the tortilla into 1/2-inch strips, and crack the eggs into a bowl and whisk until uniform.
2
Fry
Heat 2 tbsp vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips 2 to 3 minutes, turning once, until golden and crisp at the edges.
3
Scramble
Add the onion and jalapeno to the skillet over medium heat and cook for 2 minutes until softened. Add the tomato and whisked eggs, stirring gently until the eggs form soft, glossy curds.
4
Plate
Remove from heat. Fold in the tortilla strips and half the cilantro, then slide onto a plate. Scatter the cheese and remaining cilantro over top and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 22 small corn tortilla (50g), cut into 1/2-inch strips
- 2 tsp2 tsp vegetable oil, for scrambling
- 4 tbsp60g vegetable oil, for frying the tortilla strips
- 4 tbsp40g white onion
- 11 small jalapeno (20g), seeds optional
- 11 small tomato (120g)
- 2 tbsp8g fresh cilantro
- 2 tbsp30g crumbled cotija cheese
- salt, to taste
- black pepper, to taste
