Mexican · Breakfast
Skillet Eggs Scrambled with Tortilla Strips
Soft scrambled eggs cooked low and slow in a skillet with sautéed onion, tomato and jalapeño, then folded through crisp fried tortilla strips. Finished with cotija cheese and cilantro, this Mexican breakfast delivers creamy egg curds against crunchy corn tortilla with mild heat and tang.
$3
6 minsPrep
9 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
338Calories
16.2gProtein
21.6gFat
16.1gCarbs
2.9gSugar
2.3gFiber
563mgSodium
459mgChol
7.8gSat Fat
414mgPotassium
220mgCalcium
2.8mgIron
0.9mcgVitamin B12
14mgVitamin C
vegetarian
low-carb
low-calorie
spice-route
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Whisk 3 eggs in a bowl with salt and pepper until combined. Cut tortilla into thin strips.
2
Fry
Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips 2 minutes, turning once, until crisp and lightly browned.
3
Sauté
Melt butter over medium heat. Cook onion, tomato and jalapeño for 2 minutes until softened.
4
Scramble and Plate
Pour eggs into the skillet over medium-low heat, stirring gently for 2–3 minutes until soft curds form. Fold in tortilla strips, then slide onto a plate. Top with cotija cheese and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 22 small corn tortilla (50g)
- 2 tsp2 tsp vegetable oil, for frying strips
- 2 tsp2 tsp butter
- 4 tbsp4 tbsp onion
- 11 small tomato
- 2 tbsp2 tbsp jalapeno
- 2 tbsp2 tbsp cilantro
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tbsp14g cotija cheese, crumbled
