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Ingredients
- 8 large eggs
- Salt and pepper
- 3 TBS veg oil
- 6-6" corn tortillas cut into 1 x 1/2" strips
- 1 onion, chopped fine
- 1 small red pepper, stemmed, seeded and chopped fine
- 1-2 TBS minced, jarred jalapeños
- 1/2 cup shredded Monterey jack cheese, plus extra for serving
- 1 TBS chopped fresh cilantro
Details
Servings 4
Preparation time 5mins
Cooking time 10mins
Preparation
Step 1
1. Whisk egos, 1/4 tap salt and 1/4 tap pepper in bowl until thoroughly combined, set aside
2. Heal oil in 12" non-stick skillet over medium-high heat until shimmering. Add tortillas and 1/4 tap salt and cook, stirring occasionally until golden brown, 4-6". Add onion, beds pepper and jalapeños and cooks, stirring occasionally until vegs are softened, 5-7"
3. Add egg mixture and with spatula constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 30-60 seconds.
4. Reduce heat to low and gently but constantly fold egg minute until clumped and still slightly wet, 30-60 seconds. Off heat, gently fold in Monterey Jack and cilantro. Serve immediately, passing salsa and extra Monterey Jack separately.
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