Mexican · Breakfast
Scrambled Eggs With Fried Tortilla Strips (Gluten-Free)
Soft-scrambled eggs cooked in butter with tomato, onion, and jalapeño, folded with crisp fried corn tortilla strips for crunch. Topped with cotija cheese and cilantro, this quick Mexican-style breakfast plate delivers naturally gluten-free comfort on a corn tortilla base.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
337Calories
16.9gProtein
23.8gFat
15.6gCarbs
3.5gSugar
2.5gFiber
572mgSodium
764mgChol
8.6gSat Fat
280mgPotassium
170mgCalcium
2.5mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack the eggs into a small bowl, season with salt and pepper, and whisk until frothy.
2
Fry
Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips for 2 minutes, turning once, until golden and stiff.
3
Sauté
In the same skillet over medium heat, add onion, tomato, and jalapeño. Cook 2 minutes until onion turns translucent and tomato softens.
4
Scramble
Lower heat to medium-low, add butter, pour in whisked eggs, and stir gently for 2 minutes until soft curds form. Fold in fried tortilla strips and cilantro.
5
Plate
Transfer eggs to a plate. Top with crumbled cotija cheese.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 22 small corn tortilla (50g)
- 2 tbsp2 tbsp vegetable oil, for frying
- 22 small tomato (100g)
- 4 tbsp4 tbsp white onion (40g)
- 11 jalapeno (14g)
- 2 tsp2 tsp butter (10g)
- 2 tbsp2 tbsp cilantro (8g)
- 2 tbsp14g cotija cheese, crumbled
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
