Mexican Scrambled Eggs

Use mild or hot chile in this recipe for Mexican scrambled eggs.

Ingredients:

• 3 tablespoons vegetable oil
• 4 corn tortillas, cut in thin strips
• 2 tablespoons butter
• 1/2 cup chopped tomato
• 1 small onion, finely chopped, about 1/4 to 1/3 cup
• 1 small green chile, seeded and chopped, mild or hot
• 4 eggs, beaten until frothy
• salt, to taste
• shredded Monterey Jack cheese, about 1/2 cup, optional

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. Sprinkle with cheese, if using.
Serves 4.

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