This photo does not do this dish justice. FYI – you can cook more tortillas than necessary and freeze or refrigerate them. I have also refrigerated the tortillas and eggs – without salsa with good luck. I could eat these every day of the week with good fresh salsa.
- 2 corn tortillas per serving
- 1.5 eggs (2 eggs with one yolk removed)
- Diced red pepper
- Diced onion
- Green Onions (optionall)
- Olive oil
How to Do It:
- Slice or tear tortillas into strips or bite size pieces. Sprinkle with oil, and pan fry for 5 minutes until crispy. Meanwhile, prepare eggs for scramble.
- When tortilla strips are crispy, add diced peppers and onions (and inhale the goodness) – saute for 2-3 minutes, depending on your preference of veggie crispness. Add scrambled egg mixture and cook until done. Garnish with green onions and cilantro – top with salsa.