- 1 ½ Tbsp. butter
- 1 ½ Tbsp. oil
- 5-6 small corn tortillas, cut into strips
- 1 jalapeño, minced
- 1 clove garlic, minced
- 5 eggs, beaten
- ½ cup shredded Pepper Jack or other cheese
- ½ cup chopped cilantro
- Salt, to taste
- Black pepper, to taste
- Optional toppings: See Chef's Tips
Directions1. Heat the oil and butter in a large skillet over medium heat. Add the tortillas and fry, stirring frequently, until very browned and crispy. 1. Turn down heat. Add the jalapeño and garlic and cook, stirring occasionally, for 1-2 minutes. Add the eggs slowly, pushing the eggs around gently in the pan until all the eggs are almost all fully cooked but not quite. Season with salt. 1. Remove from heat and stir in the cheese and cilantro. Serve with optional toppings, if desired.
Top with black beans, avocado and salsa.
Calories 420, Total Fat 27g (Saturated 10g, Trans 0g), Cholesterol 340mg, Sodium 250mg, Total Carbohydrate 26g (Dietary Fiber 0g, Total Sugars 1g, Includes 0g Added Sugars), Protein 18g, Vitamin D 10%, Calcium 20%, Iron 15%, Potassium 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 3 servingsGluten Free Main Dish Summer Sodium Smart 10 Dollar Meal Breakfast/brunch Vegetarian Winter 20 Minute Meal Fall Hispanic Spring Skillet Meal