Recipe Review: Mexican Scrambled Eggs

This recipe for scrambled eggs is made unique with the addition of tortillas, tomato, onion, and green chile.

INGREDIENTS:

• 3 tablespoons vegetable oil
• 4 corn tortillas, cut in thin strips
• 2 tablespoons butter
• 1/2 cup chopped tomato
• 1/4 cup finely chopped onion
• 1 small green chile, seeded and chopped
• 4 eggs, beaten until frothy
• salt, to taste

PREPARATION:

Heat 3 tablespoons of vegetable oil and sauté the tortilla strips. Drain on paper towels or brown paper.

Heat butter in skillet; sauté the chopped tomato, onion and green chile for about 1 minute.

Put tortilla strips back into the skillet. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. Sprinkle with salt, to taste.