Mexican Breakfast Scramble

(2 servings)

  • 1 small tomato - chopped
  • 1 teaspoon dried oregano
  • 4 eggs - beaten
  • 1/2 cup sharp Cheddar cheese - shredded
  • 1/2 cup salsa
  • 2 Tablespoons olive oil
  • 3 corn tortillas - cut into 1/2-inch pieces
  • 1 medium onion - chopped
  • 1 jalapeno pepper - chopped
  • 1 garlic clove - minced
In a large skillet, heat the olive oil over medium-high heat. Add the tortilla pieces and cook for 2 to 3 minutes, until they begin to get crisp, stirring occasionally.

Add the onion, jalapeno pepper, and garlic, and saute for 1 to 2 minutes, or until the onion is transparent. Stir in the tomato and oregano; mix well.

Add the eggs and stir to scramble until the eggs are set. Remove the skillet from the heat, add the cheese, and stir until the cheese is melted. Top with the salsa and serve.

Rice, black beans and warm corn tortillas make the perfect side dishes for this south of the border gem.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 146. Submitted 4/28/2002.