MEXICAN EGG SCRAMBLE
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
- Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
- Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.
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