Tortillas and eggs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Eggs |
| ¼ | cup | Milk |
| 4 | Corn tortillas; torn into 1\" pieces | |
| ¼ | cup | Each vegetable and hot sauce |
| ⅓ | cup | Cheese; grated, (chedder or jack) |
| Salt and pepper | ||
Directions
In a medium bowl, whisk eggs and milk. Set aside. In a large skillet, fry tortilla pieces in hot oil until lightly brown, 1 to 2 minutes. Trun frequently to prevent pieces from sticking together. Add egg mixture and turn rapidly with spatula, scrambling with crispy tortilla pieces. When eggs are almost done, add cheese and hot sauce. Serve immediately. Nice with toast, muffins or warm flour tortillas. Serves 4.
(From April issue of Consumers Powers Ruralite Magazine) Posted to Bakery-Shoppe Digest by Billy <bakerb@...> on Apr 10, 1998