Description
A delightful fusion of scrambled eggs, crispy tortillas, and fresh toppings, perfect for a satisfying breakfast or brunch.
Ingredients
Scale
- 3-4 tablespoons neutral oil (canola or avocado)
- 4 small corn tortillas (cut into strips)
- 1/2 white onion (diced)
- 1 jalapeño (diced)
- 6 eggs (beaten with salt and pepper)
- 1 cup Monterrey jack cheese (shredded)
- 1/2 cup chopped fresh cilantro
- 8 flour tortillas (warmed)
- 2/3 cup pico de gallo
- 1 avocado (diced)
- 1/3 cup crumbled cotija cheese
- Hot sauce of choice
Instructions
- Heat oil in a large nonstick skillet over medium heat until shimmering.
- Add tortilla strips and cook, stirring frequently, until golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; season lightly with salt.
- Add the diced onion and jalapeño to the skillet and cook, stirring often, for 3-4 minutes until softened.
- Reduce the heat to medium-low and add the beaten eggs, and cook by dragging a rubber spatula through eggs to create large curds (avoid stirring) until starting to set but still wet.
- Fold the crispy tortilla strips and cilantro into the eggs and top with cheese.
- Cover the skillet and cook just until the cheese is melted.
- Divide among warm flour tortillas and top as desired.
Notes
Crisp tortillas by ensuring oil is hot before frying, and use fresh ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg