This one-skillet meal transforms traditional scrambled eggs into a South-of-the-border meal.
- 8 large eggs, well-beaten
- 1 can (5 oz.) evaporated milk
- 1 cup shredded Mexican blend cheese, divided
- 2 tablespoons diced green chiles
- 1/8 teaspoon ground black pepper
- Nonstick cooking spray
- 2 medium corn tortillas, cut into thin strips
- Mild salsa, chopped avocado and sliced green onions, optional
- 1 can (15 oz.) black beans, rinsed and drained, optional
- In a medium bowl, combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper. Set aside.
- Spray a large skillet with nonstick cooking spray. Place tortilla strips in skillet; heat over medium heat, stirring occasionally, until strips are lightly browned.
- Pour egg mixture into skillet; cook, stirring frequently, until eggs are cooked through. Sprinkle with remaining cheese.
- Top with salsa, avocado and/or green onions. Serve with black beans, if desired.
This recipe originally ran in the October 2007 edition of Heart of the Home.
More recipes from this issue:
- Weeknight Wafflewich Recipe
- French Toast with Creamy Maple Syrup Recipe
- Suppertime Sausage Bake Recipe