EGGS CORN TORTILLAS RECIPES

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CORN-TORTILLA AND EGG SCRAMBLE RECIPE | MARTHA STEWART



Corn-Tortilla and Egg Scramble Recipe | Martha Stewart image

Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 9

3 tablespoons vegetable oil
6 corn tortillas, torn into small pieces
1/2 white onion, diced small (1 cup)
1 large poblano chile, seeded and diced small (1 cup)
1 medium tomato, diced small (1 cup)
coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar cheese (2 ounces)
salsa or hot sauce (optional), for serving

Steps:

  • In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard 1/3 of the oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.
  • Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

Nutrition Facts : Calories 391 g, FatContent 26 g, FiberContent 3 g, ProteinContent 18 g

SCRAMBLED EGGS WITH TORTILLAS RECIPE - FOOD.COM



Scrambled Eggs with Tortillas Recipe - Food.com image

Years ago a friend of mine made eggs and tortillas for breakfast while I was visiting. I've been hooked ever since. My family doesn't ever want scrambled eggs. They always want eggs and tortillas. In fact, the only time I make plain scrambled eggs is when I am out of corn tortillas. It's a very simple recipe but it's very good.

Total Time 8 minutes

Prep Time 3 minutes

Cook Time 5 minutes

Yield 2-3 serving(s)

Number Of Ingredients 7

6 eggs
3 tablespoons milk
4 corn tortillas, cut into 1 ",triangles
2 tablespoons oil
salt
shredded cheddar cheese
salsa

Steps:

  • Crack the eggs into a bowl and add milk.
  • Beat egg mixture with a fork until blended.
  • In a skillet, heat 2 tbs oil over medium heat.
  • Add tortilla triangles and lightly sprinkle with salt.
  • Saute the tortillas for about two minutes
  • Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired.
  • Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook).
  • Turn off heat.
  • Sprinkle with cheddar cheese.
  • Cover skillet with a lid for about two minutes or until the cheese has melted.
  • Serve with fresh or prepared salsa.

Nutrition Facts : Calories 460, FatContent 30.7, SaturatedFatContent 7.2, CholesterolContent 637.7, SodiumContent 242.8, CarbohydrateContent 23.6, FiberContent 3, SugarContent 1.6, ProteinContent 22.4

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