Directions
Preheat oven to 375°F and line a baking sheet with parchment paper.
Toss tortilla strips with 2 teaspoons of the neutral oil in a large bowl until well coated. Spread strips onto a parchment lined baking sheet. Bake for 10 minutes, flip over and bake for an additional 10 minutes until crispy. Remove and set aside.
Beat the eggs together in a small bowl and set aside.
Heat the remaining 2 teaspoons of oil in a large skillet over medium high heat. Add the onion, garlic, and chile peppers. Cook until softened, then add the tomatoes. Cook until there is no liquid in the pan and the vegetables are slightly charred.
Make a well in the vegetable mixture. Melt the butter in the well and pour in the beaten eggs. Move the eggs around to softly scramble them and then fold in the vegetable mixture.
Remove from heat, toss in the crispy tortilla strips, sprinkle with the salt, and stir in the cheese.
Serve on a platter or divide between 4 plates or bowls. Top with cilantro, salsa, sour cream and avocado.
Chef’s Narrative
Take your scrambled eggs to a new level with this delish one-pan sauté, perfect for breakfast or brunch, with layers of flavor and texture.
Recipe Substitutions
No time to bake your own tortilla strips? Use 1 cup of bagged tortilla strips in place of fresh and omit the salt from the recipe.
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Ingredients
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6corn tortillas, cut into ½ inch wide strips and then cut in half
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4teaspoonsneutral oildivided
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½white oniondiced, about ½ cup
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4clovesgarlicminced
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2jalapeño peppersseeded and minced, or 1, 4oz can diced green chiles
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2tomatoeschopped, or 1, 14.5oz can diced fire roasted tomatoes, drained
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4Gwendolyn’s™ Organic eggs
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1tablespoonLulubelle’s™ Creamery unsalted butter
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¼ teaspoonkosher salt
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½cupLulubelle’s™ Creamery cheddar cheese, grated
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Toppings(Chopped cilantro, tomato salsa, sour cream, diced avocado)
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