Mexican-Style Scrambled Eggs
Mexican-Style Scrambled Eggs
Ingredients
- 6 eggs
- 2 tablespoons (30 ml) milk
- 1 green onion, thinly sliced
- 1/2 jalapeño pepper, seeded and chopped
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) shredded Monterey Jack cheese
- 1/2 cup (125 ml) grated mozzarella cheese
- 1 small tomato, seeded and diced
- Salt and pepper
Instructions
- In a bowl, vigorously beat the eggs with the milk for about 2 minutes or until the mixture is well blended. Season with salt and pepper. Set aside.
- In a large non-stick skillet, soften the onion and pepper in the butter. Season with salt and pepper. Add the egg mixture and cook over medium-low heat, stirring continuously with a wooden spoon or a whisk until the eggs are cooked. Remove the pan from the heat. Add the cheese and tomato. Adjust the seasoning.
- Divide the chips among four plates, and top with the scrambled eggs. Serve with lime wedges, sour cream and salsa.
Mexican-Style Scrambled Eggs